Jo Morgan
13th August 2021 at 01:10
What’s the reasoning behind egg whites in cocktails? Personally I can’t stand the smell and don’t think a cocktail needs a head on it, I just make my sours without. Just wondering how it came to be a thing?
28th May 2023 at 20:21
@John Hinojos Yes, it's very hit or miss with aquafaba. I made a Bitter Lady (which does not call for dry shaking even) and the foam and texture were just like a fresh egg white's expected results. This drink was limp in comparison.
28th May 2023 at 19:20
I can't use egg white due to health issues and do not like the texture of the aquafaba. We did buy a foaming agent (Fee Foam) from the same people who make Fee Bitters. It is a bit hard to find, but Amazon does carry. It give the foam of the drink. Not sure if it does anything for the texture.
15th May 2023 at 05:21
@Garret Brough @Jo Morgan I tried this cocktail with aquafaba. Really nice taste, with the pungent dark rum coming through just a bit with beautiful sour and sweet. Unfortunately, the aquafaba just didn't do a great job in terms of frothing. Maybe it needs more shaking than an egg white?
10th March 2022 at 18:51
It really improves the texture especially in cocktails that follow the sour style, still to help hide that smell since for some it is too much I do a spritz of bitters onto the foam. I would try out aquafaba since it does a similar job without that wet dog smell.
13th August 2021 at 07:19
Thanks :)
13th August 2021 at 06:12
Egg white adds smoothing rounding mouthfeel to cocktails, particularly sours.