I had a fair amount of extra time over the summer, and decided to take on a fun side project. I've loved mixing drinks for years[1], and some of my favorites—from the basic whisky sour through the extraordinarily rich-yet-refreshing Ramos gin fizz or the playfully thematic MacKinnon sour—use egg white as an ingredient, and with one exception, I never really had much to do with the yolks. So I

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