If you’ve ever seen a cocktail with a frothy, cloud-like top and wondered what gave it that silky finish, the answer is simple: egg white. Before you start freaking out about raw eggs in your drink, let’s break it down. Egg whites have been used in cocktails for over a century, and when done right, they’re not only safe but also incredibly delicious.
Let’s explore the benefits of adding egg to your cocktails, the science behind it, and a few must-try recipes using award-winning spirits from the Ultimate Drinking Guide.
Why Use Egg Whites in Cocktails?
Egg whites don’t add flavour—they add texture. They transform an ordinary cocktail into a creamy, smooth experience with that signature foamy top you see in classic sours. The result? A luxurious mouthfeel that balances sharp citrus notes and alcohol burn.
Here’s why bartenders love them:
✔️ Silky Texture – Think of it like the microfoam in your cappuccino.
✔️ Visual Appeal – That thick white froth just makes the drink look fancier.
✔️ Balancing Act – Egg whites round off the edges of tart and spirit-forward drinks, making them smoother to sip.
Worried about safety? Use pasteurised eggs or aquafaba (chickpea water) if you’re vegan or cautious.
Also Read: Imported Vodkas For Every Budget
3 Iconic Egg White Cocktails to Try
Whisky Sour
A timeless cocktail that gets a velvety upgrade with egg white.
Ingredients:
- 60 ml Paul John Nirvana Indian Single Malt Whisky
- 25 ml fresh lemon juice
- 15 ml simple syrup
- 1 egg white
- Ice
Method:
Dry shake (no ice) all ingredients to emulsify the egg. Then shake again with ice. Strain into a rocks glass and garnish with a lemon twist or cherry.
Why it works: The richness of the Paul John Nirvana, with its caramel and honey notes, blends beautifully with the citrus and creamy foam.
Clover Club
Vibrant and flavourful, this cocktail is perfect for a girls’ night in.
Ingredients:
- 50 ml Zoya Premium Special Batch Gin
- 20 ml raspberry syrup
- 25 ml fresh lemon juice
- 1 egg white
- Ice
Method:
Dry shake all the ingredients first, then shake again with ice. Strain into a coupe glass and garnish with fresh raspberries or a lemon twist.
Why it works: Zoya Gin’s floral and citrus notes make it a perfect match for the tart raspberry and silky texture.
Pisco Sour
A South American classic that lives or dies by its frothy top.
Ingredients:
- 60 ml Pisco
- 25 ml fresh lime juice
- 15 ml sugar syrup
- 1 egg white
- 2 dashes Angostura bitters (for garnish)
- Ice
Method:
Same dry shake, wet shake method. Strain into a chilled coupe glass and drop the bitters over the foam in a decorative swirl.
Want a twist? Use El Cristiano Reposado Tequila instead of Pisco for a bold, smoky version of the cocktail.
Also Read: Beyond Whisky: Spirits You Can Enjoy Neat
Pro Tips for Using Egg in Cocktails
✔️ Dry Shake First – Always shake without ice first to build foam. Then shake with ice to chill and dilute.
✔️ Use Fresh or Pasteurised Eggs – For safety and quality, always opt for clean, high-quality eggs.
✔️ Load up citrus flavours – The citrus in your cocktail neutralises any egg odour.
✔️ Vegan Alternative – Use 30 ml aquafaba for a similar froth and texture.
More Award-Winning Spirits to Experiment With
- Cambridge Dry Gin – Ideal for an herbaceous gin fizz or Ramos Gin Fizz.
- Suntory Haku Vodka – Try in a vodka sour for a clean, smooth base.
- Sterling Reserve B7 – Add to a brown derby-style cocktail with egg white for a bolder, spiced profile.
Crack It or Skip It?
If you’re all about elevated cocktails with bar-worthy presentation and texture, egg whites are a game-changer. They don’t affect the flavour much but completely transform how a cocktail feels in your mouth. Just follow the right shaking techniques, use quality ingredients, and you’ll be serving up show-stopping sips all summer.
So go ahead—crack that egg. Your cocktail deserves the glow-up.
