Thursday, July 19, 2018
Bars & Spirits

Drink of the Week: For Easter, cocktails with egg whites

If seeing egg whites listed as a cocktail ingredient makes you do a double take, you're not alone. The idea of consuming raw eggs, much less eggs mixed with alcohol, grossed out my Drink of the Week taste testers. So I added egg whites to their favorite drinks to show them the enhancements the practically tasteless protein can bring. The egg whites elevated a classic margarita to new smooth, creamy heights, and a traditional Old Fashioned became a silky, rich version of its old self.

But what actually happens when you add egg whites to a drink? When added to a shaker and shook, air is inserted itself into the whites' unraveling proteins, creating a foam. It's the same as whisking egg whites in a bowl until they hold firm peaks. To get the egg whites, you could separate them from the yolk yourself or keep it simple and buy liquid egg whites from the grocery store.

Here are two well-known drink recipes with an added egg white twist, plus a take on a cocktail bar staple.

Scott Pollenz, Times staff writer

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