Cocktails with Egg white
Egg white is the clear liquid protein (albumen) surrounding the yolk, used in cocktails purely to build foam and texture.
How it's used
One white is about 30 ml and gives a sour its foam and a silkier body. Dry-shake without ice first so the protein can build, then shake again with ice to chill and dilute. Shaking once with ice gives a thin, bubbly head that collapses. Fat kills foam, so a shaker with cream residue in it will not produce one. A few drops of citrus help the foam set.
Substitutes for Egg white
Pasteurized egg white from a carton
Use the same amount, about 30 ml in place of one raw white. Shake the carton well before pouring. It whips almost as well as fresh.
Aquafaba
The liquid from canned chickpeas is a fine alternative for vegans. Use the same 30 ml per white. It gives a good foam, but the head fades sooner, and the drink may pick up a faint smell of beans.
Foamers
Vegan foaming drops take very little: the exact amount depends on the brand and is on the label. Fee Brothers, for one, suggests 4–6 dashes of its Fee Foam per drink.
No egg white
Leave it out and the taste barely changes, but the drink gets no foam head and loses its silkiness, turning thinner.
