The Most Divisive Cocktail Ingredient | The Cocktail Lab | America’s Test Kitchen

Eggs in cocktails aren’t a gimmick; they’re an essential technique. Joe Gitter explores everything from silky egg-white foams to rich whole-egg flips to the ultimate holiday eggnog. Learn why egg proteins create stable, luxurious foam, the difference between the dry shake and reverse dry shake methods, and how egg yolks add velvety richness to cocktails.

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