Egg whites have been an integral ingredient in cocktail recipes since the early 1800s, but recently, authorities have begun to crack down on the use of raw egg whites in cocktails.
In January, New York City’s Pegu Club was cited by health inspectors for serving their popular Earl Grey MarTEAni, which includes a raw egg white. Though a warning is listed on the menu that consuming raw egg whites can be hazardous, the bartender was cited for not issuing a verbal warning to the customer before serving the drink. The Pegu Club responded by yanking the cocktail from their menu, but many bartenders are continuing to serve and defend drinks containing raw egg whites.
In the below video, Todd Thrasher of Alexandria, Virginia’s PX Lounge contends that using fresh, locally sourced eggs in cocktails is harmless, and that the acid typically included in flips and fizzes kills any bacteria that might be present.