Secret Bartending Ingredient: Egg Whites

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Discussion (6)

  • Lhill posted 4 years ago

    It is delicious... my favorite actually!

    Just one thing >>>
    before you shake with ice you have to do a hard "whip" or "dry shake" without ice in your shaker, then add ice and shake until just cold, strain into a sours or cocktail glass.

  • Liquor.com posted 5 years ago

    From what we can tell, licor de huevo is a mix of eggs, cream, sugar and alcohol—essentially Egg Nog. If your bottle has been opened, it's probably best to throw it out. If it's sealed, look for an expiration date, but if you can't find one, we would not recommend drinking it if it's more than about six months old.

  • cole posted 5 years ago

    Hi there,I have recently been given a bottle of Eggs LIQUOR,the label reads.LICOR DE HUEVO,I think it may be of Spanish Origin, does anybody know if this safe to use and does it have a shelf life?

  • Joe posted 5 years ago

    the foam has a meringue like quality. If you can't stand to eat Lemon Meringue pie (I do feel sorry for you) then don't put an egg white in your drink.

    http://www.artofdrink.com/ingredients/misc/egg/egg-whites-and-cocktails

  • Marty S. posted 6 years ago

    You gotta be kidding me,
    Gary Regan says it's the bomb.
    In The Joy of Mixology, he says:
    "...you can't make a Pisco Sour or a Ramos Gin Fizz without a raw egg white."

    If you have tried it, you will know it to be nothing short of delicious.

  • Terry B. posted 7 years ago

    Hey,what's this about putting egg-whites in a drink?! You gotta be kidding me!I can't even stand to look at an egg!Why would I like to have any part of it in my drink? Gotta be something better than that to put in my drink!!As a matter of fact,don't put anything in my drink,I'll just have it straight!!! From Tucson,Arizona,be safe and keep it between the white lines.


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