Using egg white in cocktails:

If you’ve never mixed egg whites before, don’t stress. It’s easier than it looks—and once you nail it, you’ll wonder how you ever made a cocktail without it. Here’s everything you need to know about using egg white in cocktails. Plus a few Ballantine’s serves to help you shake things up properly.

Is using egg white safe?

As long as you use fresh eggs and handle them properly, yes. Always crack them carefully, separate the white cleanly, and if anything smells off, bin it.

You can also use pasteurised egg whites if you want extra peace of mind. They’ll still give you the texture you’re after without the raw factor.

Alternatives to egg white

If raw egg isn’t your thing, there are good substitutes that still get the job done:

Aquafaba: The liquid from canned chickpeas. It foams up just like egg white and is totally vegan.

Egg white powder: Mix it with water and you’re good to go. Easy to store, no cracking required.

Still, if you want that ultra-smooth, rich finish, fresh egg white is the real deal.

Whisky cocktails to shake up with egg white

Once you’ve got the basics down, it’s time to get mixing. Here are four Ballantine’s serves that show off what egg white can do:

Whisky Sour

You can’t talk about egg white cocktails without mentioning the Whisky Sour. Ballantine’s Finest, lemon juice, sugar syrup and egg white—pure, simple and seriously satisfying. The foam adds a smooth finish that makes the citrus and whisky pop even more.

Flying Scotsman

Take your sour up a level with the Flying Scotsman. Ballantine’ 7 American Barrel, lemon juice, sugar syrup, egg white, and a bold splash of RZA Presents: Ballantine’s x Flying Goose Sriracha sauce. It’s rich, spicy and made for late nights.

Rose Petal Sour

The Rose Petal Sour proves you can keep things light without losing the edge. The classic sour ingredients come together with rose petal syrup for a floral, fresh twist. It’s soft, smooth and just the thing for when you want something a bit more unexpected.

The Guadalupe

Want to break away from the classic sour? Go for The Guadalupe. This tropical twist mixes Ballantine’s 17 Year Old Whisky with charred pineapple, smoky maple syrup, lemon and egg white. It’s a vibrant cocktail with a velvety foam that brings it all together.

Check out more Whisky Sour variations that use egg white to get things super smooth.

Final tips for perfect egg white cocktails

Use fresh eggs. Always.

Dry shake first. Get that foam working before you chill.

Shake hard. Half-hearted shaking = half-hearted foam.

Serve immediately. That silky texture is best right after pouring.

Egg white cocktails aren’t just for show—they’re about dialling up the texture, boosting the look and making every sip count.

Grab a bottle of Ballantine’s, get shaking and take your home bartending to the next level. Foam on. Game on.

Get more whisky cocktails to make with Ballantine’s.