since May 2009


How to Use Egg in a Cocktail 21 May 2009
9:07 am

So when I shake a drink, I like to double-strain so that there aren’t ice chips in the drink. You have to shake an egg drink, but it seems that double-straining wouldn’t work very well, given the texture of the drink. Is there any way around this, or do you just have to live with ice shards?