At The Mercury, a ’60s inspired eatery in Atlanta’s trendy Ponce City Market, partner and beverage director Julian Goglia knows that he must create an exceptional but consistent cocktail experience for each and every guest, regardless of the restaurant’s high volume of customers. In the case of egg white cocktails, he achieves this by shaking the egg white with one, singular ice cube, which he says yields optimal dilution and aeration. Here, Goglia shows us how he gets the job done for a Morning Glory Fizz:
