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egg white

Cocktails

A Better Way to Froth Your Cocktail

The pursuit of a superior egg white alternative has evolved well beyond aquafaba.

  • story: Laurel Miller
  • photo: Lizzie Munro
Cocktails

Science Your Way to a Texturally Complex Cocktail

In "Drink Science," the White Lyan team explains how ingredients like aquafaba and soy lecithin can add textural complexity to cocktails.

  • story: Maja Jaworska
  • photos: Lizzie Munro
recipe

Violet Eyes

Derek Brown translates his favorite song from the grunge era into cocktail form with this frothy, floral drink built on Singani.

  • story: Chloe Frechette
  • photo: Lizzie Munro
Cocktails

Five Easy Egg-White Cocktails

From the classic Clover Club to the basil- and lemon-infused Green Park Cocktail, here are five of our best—and simplest—frothy drinks.

  • story: Punch Staff
  • photos: Multiple
recipe

Bar Tonique’s Ramos Gin Fizz

Somewhere between a Gin Fizz and a milkshake, the laborious Ramos Gin Fizz cocktail was born in New Orleans at Henry Ramos’ Imperial Cabinet Saloon in 1888.

  • story: Lizzie Munro
  • photo: Claire Bangser
recipe

The Bitter Swagger

A "total cocktail nerd drink" that see pisco, egg white and amaro shaken together, from Memphis bartender Nick Talarico.

  • story: Chloe Frechette
  • photo: Lizzie Munro
recipe

Canelli Sour

Building on a base of Contratto Bitter and tequila, plus grapefruit and lemon juices, Swenson dresses the summer-ready flavors for fall in this frothy sour.

  • story: Chloe Frechette
  • photo: Lizzie Munro
recipe

Silver and Sand

Blood & Sand, a private cocktail club, offers 10 variations on the classic cocktail for which it is named. This is the most popular version.

  • story: Lizzie Munro
  • photo: Lizzie Munro
Partner Content

East of Eden

A more delicate alternative to most brunch cocktails, the East of Eden combines gin, lemon juice, elderflower liqueur, and an inventive Gewürztraminer syrup.

  • story: Chloe Frechette
  • photo: Lizzie Munro
recipe

Carbonara Sour

Co.So's Carbonara Sour is a fresh and light vodka sour, with black pepper and citrus introducing a little kick, and a mellow savoriness from the guanciale-washed (fat-infused) vodka.

  • story: Chloe Frechette
  • photo: Gabriele Stabile
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The Resurgence of the Lion’s Tail
Featured Article

The Resurgence of the Lion’s Tail

How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.

More →
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