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!
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).