DrAlice
Well-Known Member
Just a note from your friendly neighborhood microbiologist....According to my doctor, I need to stop using raw egg whites in Whiskey Sours more than I need to limit my social exposure. Salmonella kills 450 Americans per year, even if the Whiskey Sour is top shelf.
Salmonella is relatively sensitive to ethanol. I tried to find the exact numbers, but it took too long for creating a response to a Disney board
![Zany face :zany_face: 🤪](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f92a.png)
So, the tldr here is that you should just make sure that your whiskey sours are strong and you'll be fine.
![Big Grin :D :D](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f600.png)