How are cocktails with raw egg as an ingredient made so people don’t get sick?
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Two major things.
First, eggs aren’t as dangerous as you night think. Salmonella is fairly uncommon, and regulators work hard to keep it that way.
Second. You’re mixing the egg with hard alcohol. Even in the case of drinks like traditional eggnog (set aside in a cool place for a few days to a couple weeks to age) the alcohol was very effective of not only inhibiting microbial growth, but also reducing the amount of already existing microbes (tasting history by max Miller has an excellent video on the subject).
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