Egg White in a Whiskey Sour: Worth It?
Updated: February 4, 2026
It’s about texture, not flavor. Here’s the safe, easy approach.
Fun fact
Most bars use pasteurized egg whites or cartons for consistency and safety.
How to do it
- Use pasteurized egg white
- Dry shake 10 seconds
- Shake with ice 10 seconds
Skip it if
- You don’t care about foam
- You’re making a big batch