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We don't have cocktails, or eggs, often enough that we can keep egg white available so this foamer has been a game changer to our cocktail enjoyment. Have used successfully in passion fruit martinis and whiskey sours, although I probably use twice the recommended number of drops.

I'm afraid I'm with Chris Lamb on this one - tried 3 drinks with shake/dry dry/shake and adding more dashes.
No real foam and what I get disappears.
It is significantly cheaper then the other branded alternatives but I will stick with them and Aqua Faba.

Any tips for getting the most out of these foam bitters? With 'real' egg whites (or egg white powder), I can get a really significant foam head with a reverse dry shake — especially if I add the egg or egg white for the second iceless shake. But doing the same with these bitters doesn't get quite the same amount of foam. Any tips very much appreciated!

Tried this for the first time a couple of weeks ago, found it worked quite well and foamed up nicely. My partner cannot have egg so have been using it so we can have cocktails that usually require egg white and been impressed so far with the result. Simple and effective, also haven't noticed any bad smell or taste when using a few dashes so bought another!

Don't forget that Faba is also a good egg-alternative!

Anyone know what it is made of?
Can’t find ingredients list on their website.

Then again, the egg white adds a lot more than foam; the silkiness that it renders the drink is I think at least as attractive an effect of the egg white as the foam. (I’m writing this while sipping The Parasol cocktail.) Just the same I will try go get hold of the fee foamer, in spite of also having had a bad experience with an American brand foamer a few years ago.

I don't dare buy such a product again, after a really bad experience with the taste and smell of another product I tried. I may look to see if I can find some reviews on review sites