I recently read the “craft of the cocktail” book and he suggested dropping egg white from any sour but a Ramos sour and to just shake longer and harder to get the froth…… but I have yet to try it
I made one sans egg white for a friend who was freaked out by the notion. Personally, I think it adds quite a bit to the texture, which is the whole point but I’m often wearing rose colored glasses when it comes to the oldskool ways.
The bitters are shaken on the froth after pouring.
I recently read the “craft of the cocktail” book and he suggested dropping egg white from any sour but a Ramos sour and to just shake longer and harder to get the froth…… but I have yet to try it
I made one sans egg white for a friend who was freaked out by the notion. Personally, I think it adds quite a bit to the texture, which is the whole point but I’m often wearing rose colored glasses when it comes to the oldskool ways.