Picture in courtesy of media.tumblr.com Every craft-bartender knows one thing: even if a lot of things went back into fashion [like Old Tom gin, artisan absinthes, artisan vermouths, bitters] one ingredient is in everybody's mouth: egg white. To be honest, this is one ingredient, which I really have a problem with? Why? Just read on... Egg white makes a cocktail smooth, the mouthfeel is improving really a lot - however it doesn't really water the drink down. Further the appearance of egg white containing drinks is just amazing - shaking it properly yields with a wonderful fluffy, up to 1 inch high crown of froth. So far so great. The fear of raw eggs and salmonella can be countered easily: Fresh, good quality and organic eggs, usually limit the risk of a salmonella food poisoning Proper dealing with eggs make a big difference. Raw eggs are not only used in cocktails, but also e.g. in Chocolate Mousse - nobody can possibly have anything against chocolate mousse.....