Egg Whites in Cocktails

Yesterday I made a great cocktail that had raw egg white in it. It shook up nice and frothy, and the egg gave the drink a nice mouth-feel and texture. It tasted like Orange Julius for grownups! I’m probably going to include the recipe in my next cocktail column, but I’m wondering if I should. I wonder if anyone would try it. Does anyone even touch raw egg anymore? Would you drink a cocktail with egg white in it?

Here’s some discussion online:

The Kitchn explains the logic of egg in cocktails.
The New York Times says egg whites in drinks are back.
The Art of Drink says egg whites are safe.
David Wondrich says to shake your drink twice to get the best foam.

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