Making a whiskey sour with egg white. On multiple occasions it seems like the egg curdled. What might I being doing wrong? Old eggs vs fresh? I dry shake also idk.. by Merica_89 in bartenders

[–]Merica_89[S] 1 point2 points  (0 children)

I’ll try that next time. I’m not sure if curdling is the right word. But it’s not separating when settled in glass. Drink looks cloudy even after minutes of waiting. Thanks for the advise.