From there the course jumped forward to 1870 with a New York Whiskey Sour. Nass' recipe for the East Coast style whiskey sour included an egg white, which gives the drink a frothy texture.
"Think of the egg white as meringue," Nass explained.
When using egg white in a cocktail, Nass advised the crowd to use smaller eggs that are as cold and fresh as possible. It's also important to keep the whites separate from the rest of the ingredients as long as possible, he said; once they're incorporated together, the citrus in the cocktail will start cooking the white, which could lead to pieces of egg floating in your drink.
Nass also told the group that making your own sweet and sour mix is key to a well-balanced whiskey sour. For this cocktail Nass used one part honey syrup and one part fresh lemon juice.
Finally, he used two dashes of locally-made Arizona Bitters Labs' Figgy Pudding Bitters on top of the egg white foam. The bitters add contrast, flavor, and aroma -- a key when using egg whites in a drink since they can have an off-putting smell.
The close quarters of the camp made it a pretty interactive experience for the attendees, who were able to ask questions throughout the demos. By about this point in the class -- two cocktails or more into the experience -- the crowd seemed to a hit the sweet spot between buzzed but still learning and drunk and not retaining much.