For over a century, bartenders and cocktail enthusiasts have relied on egg whites to create silky, lasting foam in all kinds of drinks, especially sours and fizzes. However, the practice, while ...

At a time when more forthright cocktails like the old fashioned, the Sazerac and rocket-fuel martinis hold sway, you won’t win tough-guy points for ordering a Brandy Alexander. You know: cognac, cream ...