Cocktails with Egg white
Egg white is the clear, protein-rich liquid (albumen) surrounding the yolk inside a hen's egg, used to build foam and texture.
Taste profile
Neutrality is the defining note: it is essentially flavourless, contributing a faint aroma at most and no sweetness, acidity or bitterness of its own.
How it's used
Reached for when a drink needs a silky body and a durable foam cap, it is dry-shaken (shaken without ice) to denature the proteins and aerate, then shaken again with ice to chill and dilute. Fresh whites whip firmest; any trace of fat, such as stray yolk, inhibits the foam. A single white suffices for most builds.
Substitutes for Egg white
Aquafaba (legume cooking liquid) reproduces the foaming and body contribution — its protein–starch colloid denatures and traps air under agitation for a comparable, near-flavourless foam — and is the correct choice where a vegan or egg-allergen-free drink is required, though its plant-based foam can be looser and less durable.
Often confused with
Aquafaba
Aquafaba is the plant-based foaming agent (chickpea or other legume cooking liquid) used as a vegan analogue, whereas egg white is animal-derived albumen. They foam by similar physical mechanisms but differ in origin, protein profile and allergen status.
