The Great Debate:
This cocktail is the topic of one of the greatest debates in Mixology. Whiskey Sour: Egg Whites or No Egg Whites? While I see both sides, (and I absolutely won’t take a stand on what’s “correct”), I will tell you that personally I am a big fan of the egg white version of this drink. Granted, I’m also a fan of raw cookie dough, so you might say I like to live on the “wild” side…
Risks & Rewards:
That said, there are some extra considerations to think about when using egg whites. Here’s a very old video / post of ours with a lot more info, but in short: you gotta do it right to make sure you’re serving safely. Your eggs need to be clean, fresh, and cold to make sure they are safe for use.
Not to mention the fact that egg whites might just make your guests nervous! Folks with compromised immune systems or egg allergies may be at risk – and may not be aware there are eggs in them. So I’m a bit proponent of full disclosure on your menu so your guests can decide for themselves.
But on the other hand … there is something just incredible about a well prepared egg white cocktail, and the Whiskey Sour is perhaps the perfect example. The velvety foam creates an incredibly smooth mouthfeel, pairing beautifully with the drink underneath. It also mutes the acidity slightly without adding the heft of additional sweetness. It really is a thing of beauty.
A bit of a Cheat:
If you want the best of both worlds, I’d recommend powdered egg whites. We did a bit of experimentation a while ago and found the results were very comparable to the “real thing” – but powdered egg whites don’t carry the risk of contamination. (But again – you should mention the egg for folks with allergies… powdered eggs will still be risky for them.)
As always, I’m going to stick with my guns on this one: Drink what you like! And for me? Well, I like this version right here.