“Sour” cocktails, among other categories and styles, frequently involve egg white in some form, so this is a good time to bring up the matter of egg-white technique.

Pay close attention: Breaking the shell isn’t the messiest thing you can do with an egg

Why use egg white? Because egg whites lend creamy texture to any drink, and they’ll also produce a beautiful, foamy ‘head’ on the cocktail. The chemistry behind this is a reaction between citric acid, usually contributed by fresh lemon or lime juice, and the protein in the egg white. The best technique is to vigorously “dry shake” the ingredients—meaning no ice in the shaker—for 30-60 seconds to encourage the acid/egg-white reaction and leave room in the shaker for a good head of foam to build. Then pop the shaker open, add ice, and shake until frigidly cold before straining the mix into a glass. Then, allow the drink to sit for about a minute before serving (or photographing!) while the head of foam builds in the glass.

Fair warning: That acid/egg-white reaction produces some carbon dioxide and increases pressure inside the shaker, so keep a firm grip (I usually say “death grip”) on the lid of the shaker or it may actually pop off mid-shake, creating a sticky mess in your general vicinity. (I, um, *read* about this happening to *a friend of mine* once.) The pressure may also force some of the liquid in the shaker to leak out around the seal between the shaker parts. I confess that I usually do this shaking over our kitchen sink because of that potential for seepage.

And the egg white? Pasteurized egg whites are readily available (and inexpensive) in grocery stores, so if you’re squeamish about using raw egg whites, buy pasteurized. The first time I made this drink and posted it on Facebook, we had only outdated pasteurized egg white in the fridge (whoops), so I used a raw egg white. Not only am I still here to write about it, but I’ve been using raw egg whites in my frothy cocktails ever since. I think raw simply works better, and it’s perfectly safe as long as the eggs come from reputable sources and have been handled smartly. And, not bragging or anything, but I’ve gotten really good at separating egg whites!

And a word about glassware for egg-white drinks. That foam looks best in rocks glasses or coupes – i.e., glasses with walls that contain the foam and force it to build upward. I’ve tried egg-white drinks in Martini glasses, and the foam can be disappointing in them.

Finally, as you strain the eggy drink into your glass, I recommend using a fine-mesh strainer to remove any ice shards as you pour; leaving them in will tend to create a mottled look in that skim of foam.

Now back to the drink …

What a pleasant surprise this one was the first time! Nancy tried it and declared that it tastes like a lemon smoothie. Okay, with a particular ZING to it. It’s boozy but refreshing, with herbal notes from the Montenegro. Definitely staying in the house menu!

MONTE WHISKEY SOUR
1½ oz Bourbon whiskey
1 oz Montenegro Amaro
½ oz Fresh lemon juice
1 tsp Simple syrup
½ oz Pasteurized egg white or one raw egg white

Add all the ingredients to the large shaker of your choice, without ice, and shake them vigorously for at least 30-60 seconds so the lemon juice and egg white work up a nice, foamy head. Then add ice and shake for another 30 seconds to chill the mixture well, and strain the mix into a capacious, ice-filled rocks or Old Fashioned glass. Garnish with a lemon zest twist.