The Art of Louche: Understanding the Cloudy Appearance in Cocktails

Louche is a term that originated in the 19th century and is derived from the French word "louche," which means "smooth" or "sleek." In the context of alcoholic beverages, louche refers to a type of cloudy or opalescent appearance that can occur when certain ingredients are mixed together.

Louche is typically associated with cocktails that contain an egg white as one of their ingredients. When an egg white is shaken with a spirit, such as gin or whiskey, and then strained into a glass, it can create a louche effect. This occurs because the proteins in the egg white cause the drink to become cloudy or opalescent, giving it a distinctive appearance.

The louche effect is often sought after by bartenders and cocktail enthusiasts, as it can add a unique and visually appealing aspect to a drink. However, it's important to note that not all cocktails with egg whites will exhibit a louche effect, as the proteins in the egg white must be properly emulsified with the other ingredients in order for the effect to occur.