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Here are the best classic egg white cocktails to try! The trick to that perfect frothy egg white foam is easier than you think.

Egg white cocktails
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What’s makes a more classic cocktail than an egg white foam topping? Bartenders have been adding egg whites to cocktails since the 1860’s. Not only do they add a frothy texture to the surface of the drink, they also add a creamy rich flavor.

Alex and I have are certified mixologists, and as part our training we did taste testing of the same cocktail with and without foam. It really does make a difference, not only in texture but it mellows out the acidity of the citrus! Here’s how to make the perfect egg white foam layer, and then recipes for a few of our favorite classic egg white cocktails.

A “dry shake” makes the best egg white foam

How to get the perfect foam? The best frothy egg white form is achieved by doing something called a dry shake. If you skip this step, you’ll end up with a loose, wimpy foam layer. Here’s how the dry shake works:

  • The first shake without ice lets the protein in the egg begin to form foam, instead of being diluted by the ice.
  • The second shake with ice cools the drink and strengthens the foam. Strain it into the glass and you’ll get a thick, white frothy layer.

Pro tip: the reverse shake

There’s also a technique called a Reverse Shake. This involves shaking the drink with ice first, then shaking without it. This gets an even larger amount of frothy foam topping! But for most drinks, we find the classic dry shake works just fine.

The recipes: 12 classic egg white cocktails

Is it safe to drink egg white cocktails?

If you’re worried about the safety of raw egg whites in cocktails, keep in mind that the risk of salmonella is very low. In fact, melons, salad, and peanuts, have more of a threat for salmonella than eggs! Here’s how to safely store and use eggs to minimize risk.

Older adults and those with a compromised immune system are at greater risk of salmonella, so these populations may want to evaluate the risk before using raw egg whites in drinks.

What can I use instead of egg whites in cocktails?

Can’t eat eggs and want to make an egg white foam? Don’t worry: you can use aquafaba! Aquafaba is the liquid that’s in a can of chickpeas. Because it’s starchy, it can work as a binder similar to an egg. Two tablespoons of aquafaba equals one egg white, so use two tablespoons of egg white in each drink.

💡 Tip: For an egg-free alternative to egg white foams, this Fee Brothers Cocktail Foamer has become a popular alternative.

Frequently asked questions

What does egg white do in cocktails?

Egg white creates a luxurious foam in cocktails, adding a smooth, creamy texture and a delightful mouthfeel. It can also mellow harsh citrus and alcohol flavors in drinks.

Are egg white cocktails safe?

Yes, when using fresh, clean eggs and proper handling techniques. If you’re concerned about raw egg consumption, there are vegan alternatives (see above).

What kind of eggs should I use?

Use the freshest eggs possible for optimal flavor and safety. Opt for pasteurized eggs if desired for added peace of mind.

Do I need a special shaker for egg white cocktails?

No, but a dry shake (shaking without ice first) can help achieve a thicker and frothier foam. A clean shaker is essential for optimal results.

How do I make a good egg white foam?

Separate the egg white carefully, ensuring no yolk gets in. Shake vigorously for at least 30 seconds in a dry shaker to create a thick and foamy layer. You can then add ice and other cocktail ingredients for a final shake.

Are there vegan alternatives to egg white?

Yes! Aquafaba, the leftover liquid from canned chickpeas, can be whipped into a similar froth as egg white. Use the same technique as you would for egg white.

What are some popular egg white cocktails?

The most famous egg white cocktails include the Whiskey Sour, Ramos Gin Fizz, and classic sours like the Vodka Sour or Pisco Sour.

Do egg white cocktails taste eggy?

Not at all! The egg enhances the texture and mouthfeel without adding a flavor.

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Amaretto sour

Classic Amaretto Sour

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink 1x


Here’s one of the most iconic egg white cocktails: the amaretto sour! It’s got just the right balance of amaretto with bourbon and lemon, and a creamy rich egg white foam.


  • 1 ½ ounces (3 tablespoons) amaretto
  • ½ ounce (1 tablespoon) bourbon whiskey
  • 1 ounce (2 tablespoons) lemon juice
  • 1 teaspoon simple syrup or maple syrup
  • 1 egg white (optional)*
  • 2 dashes Angostura bitters
  • For the garnish: Cocktail cherry or Luxardo cherry, lemon slice


  1. Add the amaretto, bourbon, lemon juice, syrup, egg white, and bitters to a cocktail shaker without ice. Shake for 15 seconds.
  2. Add the ice to the cocktail shaker. Shake again for 30 seconds.
  3. Strain the drink into a glass; the foam will collect at the top. Garnish with a cocktail cherry.


*Make sure to use fresh, clean eggs for optimal safety. Substitute 2 tablespoons aquafaba (liquid from a can of chickpeas) for a vegan variation, or try this Fee Brothers Cocktail Foamer.

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails
  • Diet: Vegetarian

More types of cocktails

We’ve got lots more great cocktail recipes for you! Here are some of our best cocktail collections:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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