Here's the drill: Crack the egg, gently, then pull apart the shell, keeping the contents of the egg in the lower half. Over a bowl, pass the yolk and white from one half of the egg to the other, repeatedly, letting the white separate and drip into the container below. Now, toss the yolk, and grab your cocktail shaker. This is where things get good.

After several decades of exile, the egg white has slowly crept back into cocktail bars, thanks in large part to traditionalist mixologists (and various reassurances that the Salmonella threat is, in fact, minimal). Now, it's time to stop worrying and put this white gold to use in your home bar.