13 Egg White Cocktails for a Fluffy, Pastel Happy Hour

Why do we make egg white cocktails? It’s not just to show off our shaking technique or because we want everything to be eggnog; the delicate froth of foamed egg white can soften the tartness and sharpness of a drink. Some classic cocktails—and new ones too—are just not the same without it.

In general, you’ll find that the recipes below recommend a dry shake—this means you’ll emulsify the egg white by adding it to the cocktail shaker along with any other liquid ingredients, and shake it up before adding any ice. Once everything’s well blended and starting to get frothy, you’ll crack open the tin and add in the ice and go at it again until everything’s chilled. Bartenders tend to use both a cocktail strainer and a fine-mesh tea strainer to make sure the texture of the final drink is silky-smooth. Note some people prefer a little less egg in their drink—feel free to try these recipes with one egg white for every two servings. And of course, know that raw eggs are not recommended for the elderly, people who are pregnant or have weakened immune systems...or folks who don’t like raw eggs.

Enough chatter. Let’s start shaking.