What is the purpose of putting an egg white in a gin fizz? i am looking at the recipe that Jenny blogged about on the front page of the website.
Egg white is essentially protein. When shaken with the other liquids in the drink, the protein molecules stretch and capture air (like when whipping up a meringue) as the mixture emulsifies, giving texture and frothiness to the drink that is both visually appealing and has good mouthfeel.
Emulsion, no. Foam, yes. Mouthfeel? Subjective.
Try a Savoy Hotel White Lady cocktail - use vodka instead of gin. Google it.
A lot chocolate-covered, a little chili.
These chips are a little chili.
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A classic cocktail book, shaken (or stirred) up.
That was a close shave.
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