If you don’t have a cocktail shaker, use two tall glasses, one inverted inside the other. A screw-top glass jar will also do the trick. Use any type of whiskey. Rye and bourbon are common options. [1] X Research source
You may add ice to the glass before pouring (“on the rocks”), or serve the drink without ice (“straight up”). Even “straight up” drinks still place ice in the cocktail shaker, to chill the drink.
If you think the drink is too sour or too sweet, adjust the amount of sugar or lemon juice next time. There’s no single “correct” recipe; it’s all up to personal preference.
Shaking the ingredients together without the ice first will help blend the egg white evenly throughout the drink. This is called dry shaking. [3] X Expert Source Kady RichardsonMixologist Expert Interview. 6 August 2020. Shake thoroughly, until the egg white has broken up into froth; the cocktail will be very unpleasant if it still contains globs of egg white. When properly shaken, the egg white will make the cocktail much smoother on the mouth, and soften the lemon flavor a little. There is a tiny risk of salmonella infection from raw egg white. If you are concerned about this, or if you are serving the drink to an elderly or immune-compromised person, use “pasteurized shell” eggs.
Optionally, add ice to the glass first.
Be sure the egg white breaks up completely before you add the ice. If you don’t have Bénédictine, try yellow Chartreuse or (in a pinch) Drambuie. [6] X Research source
Increase the odds of floating by chilling the ingredients and glass, and by choosing a whiskey and rum with significantly different proofs.
