Quote:
Originally Posted by TideRoll
The egg white thickens it just slightly but is really used so that when it is shaken it lightens the taste a bit (think of meringue). It helps give it a bit of a foamy consistency, but you don't want too much or you end up with a burp cocktail. You can omit the egg.
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Looks like a good drink
I have had luck adding half a beer to the pitcher to add thickness and has worked great, never tried egg whites but will soon