Episode 029

Show Notes

This was a wide-ranging conversation, but we’ve distilled the most important info into the following categories:

Types of Egg Cocktails

• Flips – Contain both yolks and whites, are shaken.
• Nogs – Contain both yolks and whites, usually with the addition of cream.
• Sours – Contain whites only, usually shaken together with sugar and citrus
• Fizzes – The same as sours, but with the addition of soda water for that fizz effect

Yolks vs. Whites

Egg Whites primarily contain protein and are used to provide a silky texture and a nice head of foam to any drink when shaken. They also have the added capacity to strip harsh tannins and congeners from the spirits, which makes them great for taking lower-quality spirits and transforming them into smooth sippers.

Egg Yolks contain a decent amount of fat, which means that when they’re shaken, they become emulsified and lend the drink a “creamy” texture. Whereas egg whites don’t really add flavor, egg yolks add a fatty, slightly savory aspect to the drink, but one that rarely over-powers the dominant flavors of the cocktail.

The Dry Shake

This is a technique you might want to employ when shaking a drink that contains egg whites. The foamy head is easier to achieve without the presence of cold or water, so to shake the cocktail for a while before adding your ice, you’re more likely to achieve that luxurious, silky head of foam on your drink.