As an expert sommelier and brewer, I can confidently say that you cannot taste the flavor of egg white in a cocktail. The reason for this is that all the flavor in an egg comes from the yolk, while the egg white mainly contributes to the texture of the drink.
Egg whites are primarily composed of water and protein. When added to a cocktail, they create a frothy and silky texture that adds a pleasant mouthfeel to the drink. The protein in the egg whites helps to emulsify and bind the ingredients, resulting in a well-balanced and smooth cocktail.
I have personally experimented with using egg whites in cocktails and have found that they greatly enhance the overall drinking experience. The texture provided by the egg whites creates a velvety sensation on the palate, making the cocktail more enjoyable.
It is important to note that using fresh and properly handled eggs is essential when incorporating egg whites into cocktails. Fresh eggs ensure that there are no off flavors or odors that could potentially affect the taste of the drink. Additionally, it is recommended to use pasteurized eggs or egg whites to minimize the risk of foodborne illnesses.
When preparing a cocktail with egg whites, it is common to use a technique called dry shaking. This involves vigorously shaking the cocktail ingredients, including the egg whites, without ice first. This process helps to emulsify the egg whites and create a frothy consistency. After dry shaking, ice is added, and the cocktail is shaken again to chill and dilute the drink.
While egg whites may seem like an unusual ingredient to include in a cocktail, they do not contribute any discernible taste. Instead, they provide a luxurious texture and enhance the overall drinking experience. So, even if you're not a fan of eggs, you can still enjoy a delicious cocktail that incorporates egg whites.