Bar technique
How to dry shake for egg white cocktails
Drinks with egg white, such as a Pisco Sour or Clover Club, get a short shake without ice first. With no ice in the way, the proteins whip into a fine, stable foam. A second shake with ice then chills and dilutes it.
Aquafaba, the liquid from a tin of chickpeas, foams the same way for guests who avoid egg.
How to do it
- 1Add every ingredient, egg white included, to the small tin. No ice yet.
- 2Seal the tins firmly and shake hard for about 10 seconds. Keep a hand on the seal: the foam builds pressure.
- 3Open carefully, add ice to the large tin and shake again for 10 to 12 seconds.
- 4Fine strain into a chilled glass so the foam comes out smooth.
- 5Let it settle for a few seconds before you add any garnish to the top.
Common mistakes
- Tins that pop open mid-shake. Seal them tighter than usual.
- Skipping the fine strain, which leaves the foam lumpy.
- Old or warm eggs. Use fresh eggs kept cold, and follow your venue’s food safety rules.
- Not mentioning the egg. Raw egg is an allergen and some guests avoid it, so tell the table.
Related: shaking, fine straining, garnish.
