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.
Please enter a valid email address.
Well played. You deserve a cookie.
Phish Food enthusiasts beware
There’s an Ugly Secret In Your Ben & Jerry’s
Summer Peach Pie
Ending Soon: Cookware Sale!
The New App That'll Satisfy All Your Pizza Fantasies
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)