Cocktails with Egg white
Egg white is the clear liquid protein (albumen) surrounding the yolk, used in cocktails purely to build foam and texture.
Substitutes for Egg white
You are replacing protein, not flavor, so anything that foams will do the job, and volume matters more than source. Fat kills foam whatever you use.
Often confused with
Aquafaba
Chickpea liquid that behaves like egg white in a shaker. It is the answer for vegans and for allergies alike, and it wants a slightly longer dry shake — the foam it builds is a touch looser and dies sooner in the glass.
Foaming bitters and foamers
Ready-made preparations that build a head without egg. They work and cost less per drink, and they do not give the silky body the white does — the foam sits on top instead of running through the texture.
Storage
Refrigerated and separated to order. A bowl of whites held through a shift is the classic bar food-safety problem: nothing looks wrong with it. Pasteurized whites solve that, but the date on the carton is for the unopened pack: treat an opened one like any other dairy-case liquid and use it within a few days.
