Good question. On many occasions when making egg white drinks, I’ve just used a white from a single egg without measuring. I still do sometimes when I’m just messing around with a new drink.
But measured egg whites seem to provide a more consistent drink in terms of texture and total volume. A larger or smaller portion won’t really change the flavor, but it will change the relatively fluffiness and the pour size. So for finalized drink specs I now tend to err on the side of a measured portion.
If you don’t measure, you’ll still end up with a tasty drink!
Whenever I can find some Kyoho style grapes (dark purple with thick skins that have some bitter tannin flavors), I muddle a few in a pisco sour without egg white (more grape daiquiri than whisky style sour). The pisco and fresh grapes work so well together.
Pisco sours work great with passionfruit syrup too (hence my avatar)
Peter, I’m curious how important you’ve found it to measure the egg white. I’ve generally just used whatever comes out of 1 large egg.
Good question. On many occasions when making egg white drinks, I’ve just used a white from a single egg without measuring. I still do sometimes when I’m just messing around with a new drink.
But measured egg whites seem to provide a more consistent drink in terms of texture and total volume. A larger or smaller portion won’t really change the flavor, but it will change the relatively fluffiness and the pour size. So for finalized drink specs I now tend to err on the side of a measured portion.
If you don’t measure, you’ll still end up with a tasty drink!
Interesting! I have some that needs using so thanks for the suggestion.
Whenever I can find some Kyoho style grapes (dark purple with thick skins that have some bitter tannin flavors), I muddle a few in a pisco sour without egg white (more grape daiquiri than whisky style sour). The pisco and fresh grapes work so well together.
I've been using 'Ms Betters Bitters Miraculous Foamer' as a sub for all egg whites, and it turned out wonderful here too
Love the double shake, hate the bitters on top. It melts the foam and is visually unappealing
My first cocktail with egg whites. I thought this was great. As always, I used a 1:1 simple syrup.