3 Cocktail Recipes with this ingredient.
Jeffrey Morgenthaler rehabilitated the maligned Amaretto Sour in 2012 by adding a small amount of cask-strength bourbon and egg white. The bourbon provides dryness and backbone that balances the sweetness of amaretto; the egg white gives it a gorgeous texture and foam. This version uses Amaro Averna as a richer, more complex base. Use Wild Turkey 101 for the bourbon — the high proof holds up.
The Whiskey Sour is one of the great sour cocktails, and adding an egg white transforms it into something exceptional — the foam provides a silky, luscious mouthfeel that softens the citrus edge and makes every sip feel complete. Use bourbon for a sweeter, fuller profile, or rye for a drier, spicier result. The dry shake technique (without ice first) is essential for building proper foam. Angostura bitters on the foam is traditional.
The Clover Club predates Prohibition, originating at the Bellevue-Stratford Hotel in Philadelphia around 1910. It's a gorgeous, delicate cocktail: London dry gin, fresh lemon juice, raspberry syrup, and egg white. The foam is dense and pink, and the flavor is bright, fruity, and incredibly elegant. Make your own raspberry syrup with fresh or freeze-dried raspberries for the most vibrant flavor. Dry shake the egg white first — no shortcuts.