In this episode of The Cocktail Spirit, Robert answers a viewers question about using egg whites in cocktails. Specifically, he discusses health concerns as well as how egg whites enhance or change the texture of a cocktail and how to incorporate them. To demonstrate how to incorporate an egg white into a cocktail, Robert dry shakes all the ingredients before adding ice and shaking the Apricot Lady Cocktail briefly to dilute and chill.
1 oz white rum (Robert uses Caña Brava from The 86 Co.)
1/2 oz fresh lime juice
1/4 oz orange Curaçao
1/2 to 1 egg white
Vigorously dry shake all ingredients to fully emulsify egg white.
Remove strainer spring, if used, and add ice to mixing tin.
Shake to chill and dilute.
Strain into a chilled cocktail coupe.