Seeing an influx of egg whites in craft cocktails? Maybe so. But this “trend” isn’t new at all.
Adding egg whites in cocktails has been a thing since the late 19th century and especially during the 1920s.
Stefan Huebner, partner of and mixologist at Dot Dot Dot, explained that eggs were a great substitute for dairy products (like cream) in cocktails due to lack of refrigeration during Prohibition.
The main reason egg whites are used in cocktails?
“Mouth feel. All mouth feel,” said Stefan. “You’ll get very little flavor from the egg white itself.”
Sean Potter, Stoke’s director of food and drink, concurs.
“The egg whites add a nice texture to the cocktail, and it smoothes it out quite a bit,” said Potter. “I love the frothy profile you get in your mouth.”
Here’s a short list of egg-inclusive cocktails around Charlotte.
Smoke and Mirrors
Harvest Moon and Kentucky Fall Mule
Dot Dot Dot
Made with Bombay dry gin, orange Curacao, fresh lemon, sugar and egg white, served up ($13).
Truffle New York Sour
The Punch Room
Made with Aperol, egg white and club soda ($16).
Made with Topo Gin, local honey, lemon, egg whites and Benedictine ($10).
Made with Aperol, pisco, lemon, egg white, simple syrup ($14)
Made with bourbon, lemon, simple syrup and egg white and dashed with angostura bitters ($12).
Rum Into Fall
The Broken Spoke
Made with GWR Rúa Single Malt, cinnamon raisin syrup, egg whites and cream with an absinthe wash ($11).
The Cellar at Duckworth’s
Smoked Whiskey Sour
A house-smoked version of a whiskey sour ($15).
NY Gin Sour
Feature photo via Stoke Charlotte.