In this episode of Alchemix Bar Diaries, Carl discusses his thoughts on cocktail-making techniques and the use of egg whites in cocktails. He questions the traditional method of double shaking and explores his own approach of shaking with ice for 20 seconds. Carl believes that the ice can help emulsify the egg white and create a velvety mouthfeel in the cocktail. He plans to continue experimenting with this technique and compares the results with a traditional dry shake in a future video.