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This Week on “Dinner Classics” Cocktail Maestro Norm Owen Explains Egg Whites in Cocktails

This Week on “Dinner Classics” Cocktail Maestro Norm Owen Explains Egg Whites in Cocktails featured image

This week, Cocktail Maestro Norm Owen explains the presence of egg whites in cocktails…Egg whites are not so much about flavour as they are about texture. They bring a richness and silkiness to cocktails.

Tips from Norm: If using egg whites, be sure to shake well – the more vigorous the shake, the finer the foam. Dry shake first (i.e. without ice), then add ice and shake again. And hold on tight! – egg whites expand when shaken and you don’t want your shaker popping open and drenching you. Finally, use fresh egg whites, not from a carton. If you are loathe to waste the yoke, save it for Crème Brulee or Hollandiase!

Bourbon Sour

In a cocktail shaker add:
1 egg white (add it first, just in case you mess it up)
2 oz Bourbon
.75 oz Lemon juice
.75 oz 1:1 simple syrup*

Dry shake, then shake again with ice. Double strain** into a glass and enjoy!

*To make simple syrup, heat equal parts water and white sugar on the stove until sugar dissolves. (It’s called simple syrup for a reason!)

**Double strain means to strain through both a hawthorne strainer or your shaker’s perforated top (keeps out the ice), and a wire mesh strainer (keeps out the juice pulp).

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