I've been working on a piece about egg white cocktails for Drink Me Magazine. I'm happily sending in my draft today, it took me way longer than I expected. However, the research wasn't too bad. Dan and I made Pisco Sours, Boston Sours, and a drink I dug up from the archives called What Is It?
I certainly feel more confident throwing an egg in the shaker then I used to and I fully understand the purpose of using them. The short version is they add body and bring ingredients together. They also add a nice froth that makes the cocktails look oh so fancy. I'm still perfecting my Pisco Sour, but I see using egg whites more often in the future. And the best part is there's egg yolks left over for Dan to make me creme brule.