MM Speakeasy (The Spirits Thread)

[.RJ]

You kids ever use egg whites in your cocktails? Supposedly a well crafted whiskey sours uses it. Helps cut the acidity and give it a "silky" texture. It's actually quite common in cocktails little did I know.

Yes.

Its most common that they're mixed in, and the 'foam' floats to the top.  There's some technique to getting it right but it really changes the texture of the drink.  A fancy one I made the other day was equal parts barrel aged gin & amaro, dash bitters, egg white, lemon twist.  If you've ever had a pisco sour, the egg is what makes it foamy.

---

^ My buddy uses black walnut bitters in his Manhattans. It's pretty incredible.

you can also sub the vermouth for amaro... black manhattan.