Creating the egg foam without ice
A dry shake is a technique used to bring an egg white to a foam texture. This foam sets up a bit better when it is less cold. Thus we do this without ice. Ice is later added to properly chill and dilute the drink.
This is sometimes referred to as a "double shake" but I think "dry shake" is more descriptive.
Campari, dry vermouth, grapefruit, lemon, and egg white
Bourbon, tawny port, heavy cream, and egg yolk
Gin, heavy cream, egg white, and orange flower water
Rum, lemon, blue curaçao, and egg white
Rum, pineapple, acid watermelon, and egg white
Sip consciously, play with your senses
Tawny port, cognac, and egg β no coffee!
Gin, cucumber, and egg white
Simple summer cocktail, use any fruit
Refreshing, hydrating, bourbon drink
Gin, lilac syrup, heavy cream, egg white, and seltzer
Refreshing, light Cognac fizz
Gin, lemon, egg and seltzer
Gin, orgeat, lemon, and seltzer
Rye, lemon, orange, and egg white
Gin, orange liqueur, lemon juice, and egg white
To chill, dilute, and aerate