Egg White Sours
Spring is here and summer is just around the corner, which means outdoor dinner parties, backyard gatherings and of course, cocktails. My usual method for making cocktails is opening the fridge and taking an inventory of what ingredients I have. We usually have some fresh fruit I can juice or muddle (citrus is always a great choice) and I always keep a batch of simple syrup or pure maple to pair with whatever spirits I have on hand. Although we love experimenting with new combinations, one important rule is to always measure, so you can go back and make adjustments. It’s also important to understand the role each ingredient plays in the drink, which is necessary to achieve a balanced cocktail. Some of my favorite cocktails have been born from this method.
There are few things more appetizing to me than a drink with beautiful silky foam at the top, which can only be achieved with the addition of egg whites. It might be surprising, but egg whites are a key ingredient in many classic favorites. Using egg whites in cocktails has really fallen back into favor lately, and once you try it for yourself you’ll understand why–your drink will have the perfect finishing touch of a light and creamy texture.
Following are some of my rummage-through-the-fridge favorites. You’ll notice that the method for all three drinks is the same—once you have that method down, have the confidence to experiment with some variations of your own.