Post date: Dec 14, 2012 1:58:34 AM
For those of us who use pasteurized egg-white in our cocktails at work; it can
be very frustrating to dry shake then shake with ice and yet still end up with
a puny foam head to a cocktail; So I decided to dry shake again, after shaking
a drink with ice, and now have super-foamy cocktails as a consequence.
1. Dry Shake (Shake a cocktail without ice, to whip up the egg-white).
2. Shake the same cocktail with ice.
3. Fine strain into the empty half of a Boston shaker (preferably an all-metal
shaker).
4. Dry Shake Vigorously.
5. Pour unstrained into your chilled cocktail glass.
6. Foam Galore!
Scenting the top of the foam with an orange or lemon twist is recommended;
which is what I do with my Whisky Sours.
It may sound like a lot of extra work, but it is worth it if you want a foamy masterpiece.