![]() If you shake with ice first and only, it tends to dilute the egg whites and makes them more watery.Īny cocktail with egg white should be shaken aggressively for a solid 20-30 seconds to really whip up the egg, otherwise, it defeats the purpose. Dry shaking egg white will help break down the proteins in the egg and make them foamier and silky smooth. Dry Shaking Egg Whitesĭry shaking is a technique of shaking cocktail ingredients with no ice. The egg white will create a beautiful foam crown on the surface, enhancing the visual appeal and texture of your cocktail. Strain and serve: Double strain the mixture into a double old-fashioned glass over fresh ice or serve it straight up in a coupe glass. Shake with ice: After the dry shake, add a cup of ice to the shaker and shake vigorously for an additional 20 seconds. It prevents dilution that may occur if ice is added right away. This dry shake helps break down the proteins in the egg white, resulting in a creamier and smoother texture. How to Make a Whiskey Sourīegin with a “dry shake”: In a Boston shaker, combine bourbon, lemon, egg white, and sugar without ice and vigorously shake for 30 seconds. See the recipe card for full information on ingredients and quantities below. ![]()
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