Using raw egg whites in cocktails can enhance texture and visual appeal, yet it poses specific health risks, chiefly from salmonella. Ensure safety with pasteurized eggs.
Acid and alcohol may kill bacteria in raw egg whites, but would require higher concentrations and more time than available during cocktail preparation. Quality and freshness matter.
Pregnant individuals, children, the elderly, and immunocompromised people face a greater risk of illness from salmonella in raw egg products, raising concerns about cocktail safety.
Classic cocktails often include egg whites for their texture and appearance, making drinks like sours and fizzes more enjoyable when the mixture is shaken vigorously.
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