Here are the best classic egg white cocktails to try! The trick to that perfect frothy egg white foam is easier than you think.
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. Why? Not only do they add a frothy texture to the surface of the drink, they also add a creamy rich flavor. You can taste the difference! Alex and I have tasted the same cocktail with and without foam, and we always opt for foam every time. Here’s how to make the perfect egg white foam layer, and then our favorite 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. (Use that bartender term when you want to impress!) If you don’t do a dry shake, 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.
Note: There’s also a technique called a Reverse Shake, where you shake the drink with ice first, then shake without it. It gets an even larger amount of foam, but for most drinks we find the classic Dry Shake works just fine.
And now…the best classic egg white cocktails to make!
Is it safe to drink egg white cocktails?
If you’re worried about the safety of raw egg whites in cocktails, don’t worry: 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 (via Food & Wine).
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. Use the following formula: Two tablespoons of aquafaba equals one egg white.Print
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 1/2 ounces (3 tablespoons) amaretto
- 1/2 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
- Add the amaretto, bourbon, lemon juice, syrup, egg white, and bitters to a cocktail shaker without ice. Shake for 15 seconds.
- Add the ice to the cocktail shaker. Shake again for 30 seconds.
- Strain the drink into a glass; the foam will collect at the top. Garnish with a cocktail cherry.
*Substitute 2 tablespoons aquafaba (liquid from a can of chickpeas) for a vegan variation.
- Category: Drink
- Method: Shaken
- Cuisine: Cocktails
Keywords: Egg White Cocktails
More types of cocktails
We’ve got lots more great cocktail recipes for you! Here are some of our best cocktail collections:
- Sour Cocktails All the very best sours: Whiskey Sour, Sidecar, even the Margarita and Mojito.
- Gin Cocktails All the classics: Gin Fizz, Gin and Tonic, and more!
- Bourbon Cocktails Try these bourbon greats: the Old Fashioned, Manhattan, and more.
- Champagne Cocktails These cocktails are light and bubbly! Perfect for celebration.
- Cranberry Cocktails Vibrant cranberry cocktails are so refreshing, like Vodka Cranberry and Sea Breeze.
- Frozen Alcoholic Drinks Cool off with Frose or Frozen Sangria.
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.