White Rose

Shake without ice for ten seconds first so the protein sets, then add ice and shake again until the tin is painful to hold. Reversing that order gives a denser head. Either way, strain into a chilled glass or the foam settles flat within a minute.

Pasteurized whites from a carton behave identically and take the question away entirely. Aquafaba, the liquid from a tin of chickpeas, foams nearly as well at about 30ml per drink and is the usual answer for anyone avoiding eggs altogether.

Not enough citrus oil sitting on top. Egg white carries a sulfurous note that only shows when nothing covers it. Express an orange peel over the finished foam, or drop three dashes of bitters onto the surface. Older eggs smell stronger, so buy them fresh.

You get a gin sour with orange juice in it, which is pleasant and entirely ordinary. Those 8ml of maraschino are what make it strange, adding an almond-and-cherry note that reads as floral against the lime. That is presumably where the name came from.

A classic White Rose calls for 45 ml (1.5 oz) Gin, 8 ml (0.25 oz) Maraschino liqueur, 15 ml (0.5 oz) Orange juice, 15 ml (0.5 oz) Fresh lime juice, 1 egg white Egg white. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard White Rose is roughly 25% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A White Rose is shaken — the rule of thumb is to shake anything with citrus juice. About 13 seconds with plenty of ice chills and dilutes it correctly.