Eggs are a versatile ingredient in the world of mixology, often used to enhance the texture, appearance, and flavor profile of various cocktails. Egg whites, in particular, are prized for their ability to create a silky, frothy texture when shaken, adding a luxurious mouthfeel to drinks like the classic Whiskey Sour or the Ramos Gin Fizz. The proteins in the egg whites help to emulsify the ingredients, resulting in a smooth and cohesive cocktail.

Whole eggs are also used in certain cocktails to provide a richer, more decadent experience. One notable example is the classic Eggnog, which combines whole eggs with cream, sugar, and spirits like rum or bourbon to create a creamy, festive drink. While the use of raw eggs in cocktails can raise concerns about food safety, many bartenders use pasteurized eggs to mitigate the risk of foodborne illness, ensuring that the drink is both delicious and safe to consume.