Texture might not be the first word that comes to mind when you think of your favorite cocktail, but the way a cocktail feels in your mouth is just as important as the way it tastes. It’s the crushed ice in a Moscow Mule, pulp in a margarita or Prosecco bubbles in an Aperol Spritz. As for Peru's Pisco Sour, it's all about the creamy, frothy texture, derived not from milk or cream, but from eggs. Egg whites, to be exact. Watch Milk Street Editorial J.M. Hirsch use egg whites to achieve that signature frothiness, find out why it works so well and then try it yourself. #MilkStreetatHome
The amazing story of America's 5-Cent Cafeteria.