If you're looking to upgrade your at-home brunch game above the standard pancakes-and-syrup fare, not to worry: We have a few fresh ideas. Seeing as eggs are already a staple of many a breakfast spread, an egg white cocktail is a fancy upgrade to any staid O.J. brunch. The rich, velvety texture of egg whites makes for frothy, decadent cocktails befitting any pre-noon indulgence—and guests will feel extra-special knowing you've pulled out all the stops.
So the next time your brunch crew thinks you'll be serving up your usual mimosas, surprise them with one of these brunch-approved showstoppers. Keep reading for 10 easy egg white cocktail recipes to upgrade any occasion.
Grapefruit & Vodka Shaken With Egg Whites and Muddled Mint
Grapefruit juice is said to be effective in burning fat by offsetting the insulin spike that follows after consuming extra carbohydrates. Bloggers Julie and Debbie, of Cooks With Cocktails, created this grapefruit juice, vodka, and egg white cocktail—and it's the perfect antidote to heavier brunch eats, such as eggs Benny, home fries, and French toast. Shake it up with muddled mint and garnish with a few mint sprigs for a super-refreshing, silky masterpiece.
Pro tip: Separating seeds and pulp from citrus fruits is super-easy (and quick!) with an electric juicer.
Grapefruit Pisco Sour With Orange Bitters
The edible pansy garnish on The Modern Proper's take on the classic Peruvian Pisco sour cocktail is really the icing on the cake: Bloggers Natalie and Holly swapped fresh lemons with grapefruit and traded aromatic Angostura bitters for orange. The result? A fresher, rounder beverage that will have guests immediately filling their glasses for seconds (and thirds).
Pro tip: Traditionally used in serving champagne, coupe glasses are the stemware of choice when you're looking to show off your mixology chops.
Lemon Chamomile Spring Cocktail
This bright, lemony spring cocktail by Todd Wagner of Honestly Yum counts egg white, yogurt, and (surprise!) lemon curd among its chief ingredients, with homemade chamomile syrup as the "secret" additive that ups everything else about a hundred notches. Its gin content is on the light side, too. And the texture? Pure velvet. Garnish with fresh-cut chamomile flowers for a mild, yet infinitely Instagram-worthy refreshment.
Pro tip: Stainless-steel cocktail shakers help activate ice and create a frothier drink.
Lemon Lavender Gin Fizz
Sarah of The Charming Detroiter looked to her herb garden for inspiration in creating this fizzy lavender-and-lemon gin cocktail. The crisp, citrus-and-lavender combo delivers a vibrant, botanical flavor in a violet-tinged drink made smooth and creamy with just one egg white. (Its pretty hue comes from homemade lavender syrup.) It's tart and aromatic, making it an ideal midmorning companion.
Pro tip: Making a big batch of flavored syrup for just a couple of rounds of drinks? Don't let it go to waste: Decant it into an attractive vessel to save for another occasion.
Charred Grapefruit Mezcal Paloma Sour
The Modern Proper food blogger Holly charred up some grapefruit, swapped tequila for smoky mezcal, and topped it with whipped egg whites for this grown-up, edgier version of the Paloma, a classic Mexican cocktail.
Pro tip: Up your hosting game with fancy cocktail picks; they're chic, reusable alternatives to those standard bamboo throwaways.
Cranberry Paper Plane Sour
Bartender Ashley Rose Conway of Craft & Cocktails created a wintery cranberry sour based on the Paper Plane, a classic aperitivo that combines bourbon, amaro, Aperol, and lemon juice. Cranberry syrup gives it nice tang (and makes it pink) while one egg white creates requisite frothiness. Rosé adds whole berries, edible flowers, and a miniature folded-paper plane as a festive garnish.
Pro tip: Pick up a package of edible flowers to guarantee your next signature cocktail is both sublimely beautiful and, well, good enough to eat.
Red Wine Gin Sour
This inventive red wine gin sour recipe was first published in the 2016 cookbook Tasting Rome, by co-authors Katie Parla and Kristina Gill. And instead of shaking it up with a metal cocktail shaker and Hawthorne strainer to make the egg white extra-foamy (as instructed in the original recipe), Hummingbird High blogger Michelle Lopez used a plain old mason jar and yielded the same results. Fresh-squeezed lemon juice balances out the sweetness of the elderflower liqueur and simple syrup, and pouring the red wine over a spoon creates an impressive ombré effect.
Pro tip: Lopez suggests serving this cocktail in a tall, transparent glass, like a highball.
Flora and Juniper Cocktail
Another show-stopping sour by Craft & Cocktails' Ashley Rose Conway is this flora and juniper concoction that combines spicy-sweet cardamom syrup, tart hibiscus tea, rose water, lemon, and one egg white. She topped it with rose petals, lilacs, and other edible blooms for the ultimate spring cocktail.
Pro tip: Easily boil up your own homemade hibiscus tea by steeping the flowers, then straining the cooled liquid.
Aged Eggnog Cocktail
This ain't your grandma's nog. Aida Mollenkamp of Salt & Wind adapted her aged eggnog recipe from the now-defunct Chow magazine to create a lighter, not-too-sweet version of this holiday classic. You'll taste all the usual suspects—Irish whiskey, dark rum, Cognac—and wait until you're just about to serve it to whip in the egg whites and heavy cream. To properly age, she suggests making a batch on or around Thanksgiving and simply leaving in the back of your refrigerator until Christmastime.
Pro tip: Yes, you can recreate your favorite bar's fancy-schmancy, perfectly-formed cubes. A silicone ice mold keeps them odor-free (especially if it comes with a handy lid that slides over the top). Bonus: you can stack things on top of it, too, without marring the frozen goodness inside.
Sicilian Kiss Cocktail
Eden Passante of Sugar & Charm shared this Sicilian kiss cocktail recipe after "ordering countless" during a cruise to the British Isles. Made with just four ingredients, this dessert cocktail calls for Baileys Irish Cream, Kalua, vodka, and cream — a combination that makes it the perfect brunch drink for winter and St. Patrick's Day alike. You'll shake everything up with ice, then strain it over a large ice cube and finish with a sprinkle of cinnamon.
Pro tip: Passante suggests using two-inch ice cubes, which take "much longer to melt, giving you more sipping time." She recommends keeping them on hand in the freezer using a silicone ice cube tray for last-minute cocktails.