A whole category of drinks—sours (including whiskey sours)—were traditionally made with egg whites. When properly shaken, the whites give drinks a silky, almost creamy texture, but they remain light and crisp, unlike cocktails made with whole eggs or cream. An egg white cocktail will also have a pretty, distinctive head on top, almost like a cappuccino; bartenders often decorate this with bitters.
Cocktails made with raw eggs aren’t as popular as they once were. The Colonists enjoyed the Sack Posset (the forerunner of modern-day eggnog), while a floral, frothy gin drink called the Ramos Fizz was a New Orleans craze at the end of the 19th century. But we think these drinks are ready to make a comeback. Shaken egg whites give a cocktail a light frothiness, and drinks with whole eggs in them have a creamy, rich consistency without the overkill of actual cream. But they are indeed important in the cocktail canon, used in classics for centuries. And used right, they make cocktails with a texture and body you can’t get with any other ingredient or method.
Each class features at least 3 craft cocktails built around a unique spirit or liquor. Learn tips and techniques along with a little history: this is a great way to start building a craft spirit bar! Each class includes a $10 credit towards a purchase after the class.
Reservations required – Space is limited
Call the Wine Bin to reserve your spot! 410-465-7802
2:00PM to 3:00PM