SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT<br /><br />Be the first to know when new episodes air on our site! Sign up for the Small Screen Email Newsletter: http://bit.ly/13B6uVE <br /><br />The Cocktail Spirit on Facebook: http://on.fb.me/1ajfvq5<br />Small Screen on Facebook: http://on.fb.me/15F6PwT<br />Small Screen on Twitter: http://bit.ly/16Drsuj<br />Small Screen on Pinterest: http://bit.ly/18lxkp9 <br /><br />Watch on Small Screen: <br /><br />In this episode of The Cocktail Spirit, Robert answers a viewers question about using egg whites in cocktails. Specifically, he discusses health concerns as well as how egg whites enhance or change the texture of a cocktail and how to incorporate them. To demonstrate how to incorporate an egg white into a cocktail, Robert dry shakes all the ingredients before adding ice and shaking the Apricot Lady Cocktail briefly to dilute and chill. <br /><br />Recipe:<br />1 oz white rum (Robert uses Caña Brava from The 86 Co.)<br />1 oz The Bitter Truth Apricot Liqueur: http://bit.ly/ApricotLiqueur<br />1/2 oz fresh lemon juice<br />1/4 oz orange Curaçao<br />1/2 to 1 egg white<br /><br />Instructions:<br />Vigorously dry shake all ingredients to fully emulsify egg white.<br />Remove strainer spring, if used, and add ice to mixing tin.<br />Shake to chill and dilute. <br />Strain into a chilled cocktail coupe.
