Megan used a whipped cream maker to create her Ramos Gin Fizz, a trick she heard modern bartenders use to make extra-foamy egg-white cocktails. She set up an experiment to see if using a one would result in a foamier drink than the usual cocktail shaker method, and as the photo above shows, the whipped cream maker method wins by a landslide, producing a drink topped with fluffy foam stiff enough to hold a straw straight up.
Shaking the drink in a cocktail shaker is also a real workout for your arm — two of Megan's tries clocked in at over ten minutes — so if egg-white cocktails are in your regular rotation, it might be worth investing in a whipped cream maker for almost effortless mixing and beautiful results.
Check it out: Ramos Gin Fizz: a new technique for a classic recipe at Not Martha
Do you have any tips for making better egg-white cocktails?
(Images: Not Martha)