Eggs and egg whites

Eggs have been a part of drinks going all the way back to the 1600s. If someone was sick, they might be prescribed a beer mixed with raw egg, herbs and honey.

Today we usually only use the egg whites, which are added to cocktails to give them a richness and silkiness, as well as a distinctive white foamy top. Most sour style cocktails, particularly whiskey sours or Pisco sours, benefit from the depth that egg whites provide.