Why Egg Cocktails are Yummier than you’d Eggspect

We know what some of you might be thinking. "Why add eggs to cocktails; that's gross?" Not eggzactly! We'll tell you why – if they are used right, they make cocktails with a texture and body you can't get with any other ingredient or method. Egg whites give a cocktail a silky yet light frothiness, and drinks with whole eggs in them have a rich consistency without being too creamy. 

Maybe you could try the whites for starters, since they have a much less prominent taste compared to the yellows. So today, on World Egg Day, celebrate by giving these a shot (eggnog excluded). We give you 8 perfect ways to not only get your protein but also tipsy in the process.

Before you proceed with the below recipes, here are a few things to keep in mind. Worried about the bacteria since the eggs won't be cooked? You can always check by giving each egg a whiff or simply buy pasteurized eggs to be safe. Besides, the alcohol will act as a germicide. Make sure you give each cocktail a vigorous shake, with ice since it's important to have all of them chilled.


Clover Leaf
2 parts Gin
1 Part Lemon Juice
1 Egg (White)
4 Whole Raspberries
1 Mint Leaf

Boston Sour
2 parts Lemon Juice
1 Egg (White)
3 parts Bourbon Whiskey
1 teaspoon Sugar

Pink Lady
3 parts Gin
1 Egg (White)
4 part Grenadine

Tom and Jerry
1 Egg (White+Yellow)
5 teaspoons Brandy
1 cup Milk
2 teaspoons Sugar
1 pinch Nutmeg (ground)


1 Egg (White+Yellow)
1 part White Rum
3 parts Coconut Milk
1 part Milk
1 part Water
1 teaspoon Clove+Cinnamon+Vanilla (all ground)

Amber Moon
1 Part Whiskey/Vodka
1 Egg (White+Yellow)
1 Teaspoon Tabasco Sauce

Porto Flip
3 parts Brandy
2 parts Egg (White+Yellow)
8 parts Port Wine

White Rose
5 Parts Gin
1 Part Egg (White)
1 Splash Lemon Juice
1 Splash Maraschino Liqueur
1 Splash Orange Juice


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