Egg Whites & Aquafaba in Cocktails

The Foam That Changed Cocktail Culture

A perfectly shaken egg white cocktail arrives at the table with a thick, silky foam that clings to the glass and carries aroma directly to the drinker's nose. This textural element transforms a Sour from a simple sour drink into something genuinely luxurious. The Whiskey Sour, Pisco Sour, Clover Club, and Ramos Gin Fizz all rely on egg white — or aquafaba — for their signature mouthfeel.

Why Egg White Works

Raw egg white is approximately 90% water and 10% protein. When agitated vigorously by Shaking, the proteins denature and unfold, trapping air bubbles to create a stable foam. The egg white also adds a subtle richness that smooths the sharp edges of acidic, spirit-forward cocktails, improving Mouthfeel significantly.

Egg white contributes essentially no flavor — it is a texture tool, not a flavor ingredient. The magic is entirely in the foam.

The Dry Shake Technique

The Dry Shake is the standard method for producing a thick, stable egg white foam.

Step 1 — Dry shake: Combine all cocktail ingredients including the egg white in a cocktail shaker with no ice. Seal tightly and shake vigorously for 10–15 seconds. This builds the initial foam structure without dilution.

Step 2 — Add ice: Open the shaker, add a full scoop of ice, reseal.

Step 3 — Wet shake: Shake again for another 10–15 seconds. The ice chills and slightly dilutes the drink while the pre-formed foam stays stable.

Step 4 — Strain: Double-strain through a Hawthorne strainer and fine-mesh strainer into the chilled glass. Pour slowly to encourage the foam to settle on top.

The result is a dense, creamy foam 2–3 cm thick that holds for several minutes. An alternative approach is the reverse dry shake: shake with ice first, strain into the tin, then remove ice and dry shake — this often produces an even finer, more stable foam.

Food Safety: Understanding the Risk

Raw eggs carry a small risk of Salmonella contamination. The risk is real but modest — approximately 1 in 20,000 commercial eggs in the United States carries the bacteria. Nonetheless, certain populations should avoid raw eggs entirely: pregnant women, elderly individuals, young children, and immunocompromised people.

Reducing risk: - Use pasteurized eggs (widely available in supermarkets, labeled "pasteurized"). - Use very fresh eggs — Salmonella risk increases with age. - Source eggs from reputable, regulated farms. - Add citrus juice before the egg white — the Acidity mildly inhibits bacterial growth, though it does not eliminate risk.

For home use with healthy adults, fresh commercial eggs carry very low risk. For service to groups with unknown health status, pasteurized eggs or aquafaba are the responsible choice.

Aquafaba: The Vegan Revolution

Aquafaba is the liquid drained from canned chickpeas. It contains proteins and saponins that behave remarkably similarly to egg white when agitated, producing a stable foam that is visually and texturally nearly indistinguishable from the egg white original.

Standard substitution: 30 ml (1 oz) aquafaba = 1 egg white.

Best practice: Use the liquid from unsalted, plain canned chickpeas. Brands vary — some aquafaba is thicker and produces better foam than others. Aquafaba from chickpeas packed in water (not broth) works best.

Technique: Aquafaba requires slightly more aggressive shaking than egg white. Dry shake for 15–20 seconds, shake with ice for another 15 seconds. The foam is slightly less dense but holds nearly as well.

Flavor: Aquafaba adds a very faint legume note that most tasters cannot detect in a finished cocktail. If you are sensitive to it, a drop of orange bitters or citrus oil can mask it entirely.

Foam Art

Once you have a thick foam on the drink, you can add visual decoration:

Bitters drops: Use a dropper or the dasher of a bitters bottle to add 3–5 drops of Angostura or Peychaud's bitters to the foam surface.

Lace pattern: Drag a toothpick or skewer through the bitters drops in a figure-eight or spiral motion. The foam supports the pattern for several minutes.

Citrus oil spray: Express a lemon or orange peel over the foam immediately before serving. The oil lands on the foam surface and adds aroma.

These techniques take seconds and dramatically elevate the presentation of any foam cocktail.

Troubleshooting

Foam is too thin or disappears quickly: The most common cause is insufficient shaking. Extend dry shake time by 5 seconds. Also check that your egg whites are fresh — older whites foam less reliably.

Foam tastes eggy: Always include citrus juice in the recipe. The acidity neutralizes the sulfur compounds responsible for egg flavor.

Foam collapses when straining: Slow your pour — pour the strained liquid through the fine-mesh strainer in a slow, even stream rather than all at once.

The egg white foam cocktail is one of the most rewarding techniques to master, and with aquafaba available as an alternative, it is accessible to every drinker.