One guy’s failure at sobriety
Egg, white
Raw eggs are added to cocktails to improve mouthfeel and add a frothy, creamy texture. They are shaken which causes them to thicken through the effect of emulsification. Egg whites have a minimal effect on flavor but add a silky, foamy head to a cocktail. Yolks are used in classic flips and nogs and provide a sweetened flavor of their own. Proper handling and good technique is important when dealing with eggs. See our Method and Technique section for more information.
