From gin fizzes to sours of all kinds, cocktails with an added egg white gain lightness -- and protein.
The menu at this cozy cocktail bar changes nightly based on bartender whim, but ask for a Campari Sour, and one of its resident cocktail experts should be able to help you. This bitter, fresh spring drink is simple: Campari, lemon, sugar and egg white, shaken into a froth and decorated (if the bartender isn't too busy) with a sprightly orange peel. $9.
Though the food here could be called decadent, the bar offers low-calorie drinks. The pomegranate-vodka-based Chili Flip is infused with Kashmiri chilies and shaken with an egg white to give it energy -- but the whole drink is only 100 calories, making it a good choice for anyone worried about getting a vodka gut. $11.
Even in springtime, the cool, dark speak-easy atmosphere of the Gibson has its charms, including its incredible, varying array of complex cocktails. Ask the bartender for a silver gin fizz: gin, egg white, lemon juice and simple syrup (A silver fizz uses only the egg white. An egg yolk makes it a golden fizz, and a drink with a whole egg is called a royal fizz. The more you know!) $11.
Though the sloe gin fizz is no longer on the menu at the W Hotel's rooftop bar, bartenders say they'll make it for anyone who asks. Flavored with sloe berries, this gin is fruitier and less alcoholic than the regular stuff. It's also pink. Take yours to the balcony and enjoy the view of downtown Washington. $15.
This gastropub has a hard-core reputation as a Scotch destination, but one of its best cocktails is one of the most delicate. The Lady Macbeth consists of lemon, rose water, St-Germain and egg white, shaken with either vodka or Hendrick's gin -- we pick the Hendrick's every time, by the way. It's a dangerous drink (as the name implies), if only because you'll want about five of them. $10.
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