Cocktails coming out of the shell is not easy, but hear us out!
We were quite sceptical too when our colleague first proposed that he’d be making an Egg Cocktail. Sure eggnogs have existed for long enough and we experiment with new techniques, but we wanted to draw the line at our colleagues attempt to food poison us.
However, when he poured out the drink, it looked way too pretty to not sip onto. Curiosity got the better of us, and we’re glad it did because a dozen eggs have now become a bar staple for us.
So, here’s a layman’s dive into the interesting world of eggs in Cocktails.
When Is It WISE to Use Eggs?
Like any ingredient, eggs should be used only when actually needed. They work best in cocktails that incorporate citrus elements, as they complement each other. The egg tones down the acidity while the citrus cuts through the egg’s viscosity.
Without the citrus flavours, using eggs to foam up a drink would create a rather confused cocktail. As Sergio Leanza, bartender and owner of a London-based bar, once remarked in an article by Liquor, “Without an acidic juice component, mixing with egg whites is a recipe for disaster.”
This is not the case in entirely egg-based cocktails like Eggnogs, where the egg needs to shine.
So, unless you’ve got the right elements to balance the drink, don’t start cracking eggs into your cocktails like a mixologist gone cuckoo!
Why Eggs?
Eggs in cocktails aren’t some avant-garde inventions; they’ve been used since the invent of mixed drinks.
As early as the 1800s, whole eggs were key ingredients in rich, velvety drinks like holiday Eggnogs, Tom & Jerry cocktails, and flip-style creations. Post-Prohibition it took a step ahead and we got egg-white-laced sours and fizzes to dominate the scene, showcasing a clever technique that brings balance and texture to the glass.
The secret to it all lies in the protein’s ability to enhance the drink’s body.
The smooth, foamy layer does more than just look pretty; it balances bold acidic flavours and creates a more palatable experience. Take the Whiskey Sour, for example: the egg white mingles with the sharp citrus tang to balance out the edges, creating a lighter and smoother sip.
How to Add Eggs to Your Drinks the Right Way
The technique for incorporating egg whites into cocktails is simple but needs a bit of effort.
Bartenders typically use the Dry Shake method (shaking the cocktail without ice first), then add ice for a second shake. This double-shake process aerates and emulsifies the egg whites, giving the cocktail its signature velvety texture.
The science behind it is similar to that used while making a French meringue. When air is whipped into egg whites, the protein molecules stretch to form an elastic web that traps air bubbles. Creating a fluffy cloud.Or more like a fluffy inebriated cloud.
For those holding reservations against using eggs, alternatives like Aquafaba (chickpea brine) or powdered egg whites are available. These substitutes though can often lack the consistency and volume fresh egg whites provide.
Keep It Shaking
Crafting an egg cocktail requires a bit of elbow grease, but the payoff is worth it. Dry shaking for 30 to 60 seconds produces the frothy structure that makes these drinks so visually and texturally appealing.
For classics like the Ramos Gin Fizz, the original recipe even calls for a vigorous shake that lasts upto one to two minutes.
If you’re not up for the workout, feel free to cheat: an immersion blender or traditional blender works just as well to froth up your drink.
BONUS TIP: Avoid the “Eggy” Smell
Egg cocktails are best enjoyed cold. When left to warm at room temperature, the egg whites can lose its appeal and taste off from the drink. To counter this, you can spritz your cocktail with citrus oil or rim the glass with citrus peel and aromatics.
But honestly, the best solution? Empty your glass the minute you get the drink.