Dry Shaking Egg Whites & The Clover Club

The dry shake is known to bartenders and home enthusiasts alike — it's the de facto standard way of shaking a cocktail that contains egg whites.

Why Dry Shaking?

You want to emulsify the cocktail — to integrate the silky smooth texture of egg white into the drink while bringing out a great white foam. Adding ice immediately diminishes foam formation, which is why you shake without ice first.

An alternative method is the "reverse dry shake": chill the cocktail with ice first, then strain and shake again without ice for 30 or more seconds. Either way, the two-phase approach to shaking allows for the smooth mouthfeel of an egg white cocktail as well as a rising foam.

The Clover Club Foam

The everlasting foam on a Clover Club is due to the nature of the proteins in the egg white holding the bubbles in place. Get the technique right and that foam will sit beautifully on top of the drink long after you've poured it.

Are Egg Whites Safe?

We recommend using pasteurized eggs to eliminate any concern about consuming raw egg whites. If you prefer to avoid eggs entirely, aquafaba — the liquid from a can of chickpeas — is a popular alternative. Keep in mind that aquafaba produces a weaker foam and can impart some unusual flavors, so pasteurized egg whites remain the preferred choice for most cocktails.