Put an Egg in It
Eggs used every which way can give a festive, frothy accent to holiday cocktails
Eggs are some of the most powerful tools in a bartender’s arsenal, and around the holidays, they offer an excuse to play around a little in the kitchen and shake up something new. Vigorously shaking either the whites, yolks, or whole eggs into cocktails can give them a silky texture, creamy richness, and frothy head that is difficult to replicate. Here are three styles to try.