Why the raw egg?

It creates the meringue at the top. The acid from the citrus “cooks” the egg while it is being shaken. The spring acts as an aeration device. I guess this would be considered a “sour” style cocktail but it doesn’t look very appetizing to me.

Froth

what I want to know is why tom and jerry is on the tv

Texture 😽

Twitter is a place people go to learn how to hate. Like me. I never knew I needed to hate pretentious bartenders. But apparently I've always hated them and didn't realize it.

Just the whites. Used in old speakeasy recipes for froth. This is an even grander effect!

Adds a nice froth to the drink.

The egg white makes it thicker/creamier with foam. I add egg whites to my protein powder shakes and they taste way better than with just water.

Emulsifier.

because alcohol is the same boring stupid experience it always requires some kinda show drunk is drunk