Cocktails with Egg white

Egg white is the clear part of a raw egg, used in sours and fizzes for a silky texture and a thick, lasting foam, with almost no flavour of its own. Dry shake first without ice, then again with ice. Use very fresh eggs; raw egg carries a small food-safety risk, so pasteurised egg white suits vulnerable guests. 3 cocktails on YouCocktail use Egg white: classic recipes with exact quantities, method, strength and swaps.

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  Amaretto SourAlmond liqueur shaken with fresh lemon juice: sweet, tart and nutty, with a silky foam when egg white is added.
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  Pisco SourA frothy, tart sour of pisco, fresh lemon juice and syrup, finished with aromatic bitters on a silky egg-white foam.
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  Whiskey SourA classic sour of bourbon, fresh lemon juice and simple syrup, balancing tart and sweet, with an optional silky foam.