Straight Up | Citrus | Sour
Scotch Sour
Citrus-forward variation of the classic Whiskey Sour made with Scotch whisky, offering a smoother, more aromatic profile with subtle smoky depth.
Neutral · Silky
Egg White
Modifier|Mixers|Non-alcoholic|Global bar technique, Global
Egg white is essential for building creamy texture and visual foam structure in classic sour style cocktails
Egg white adds smooth body light creaminess and long lasting foam layer improving mouthfeel and presentation in shaken cocktails
Flavor Profile
Sweetness
Low
Bitterness
Low
Acidity
Low
Body
Medium
Taste
SmoothCreamyLight
Aroma
NeutralProteinSoft Texture
Texture
Light
Known For
Classic Cocktails
Whiskey SourPisco SourWhite Lady
Modern Cocktails
Modern SoursCraft Sours
Signature Serves
Foam Top Sour Serves
Pairings
Pairs Well With
Lemon JuiceLime JuiceSugar Syrup
Recommended With
GinWhiskeyPisco
Avoid Pairing With
Carbonated Ingredients
Substitutes
Substitute With
Aquafaba
Non-Alcoholic Alternatives
Aquafaba
plant based alternative with similar foam performance
Serving Tips
Always perform dry shake before ice shake for best foam structure
Storage Tips
Store refrigerated and use fresh for best safety and performance
Buying Tips
Use pasteurized egg white when possible for food safety
Mix it into something
Cocktails made with Egg White
About Egg White
What Does Egg White Taste Like?
Neutral in flavor with silky texture and soft creamy mouthfeel
How It Is Made
Separated from fresh eggs and shaken dry before adding ice to build stable cocktail foam
How To Use Egg White in Cocktails
Use in shaken sour style cocktails to create foam and improve mouthfeel
Best For
Classic sours foam topped cocktails and aromatic shaken drinks
A Bit of History
Egg white has been used in classic sour cocktails since the nineteenth century to create stable foam and enhance mouthfeel