Why Bartenders Use Whole Eggs in Cocktails

Bartenders incorporate Whole Egg in cocktails to enhance texture and flavor, creating a smooth and velvety finish that is hard to replicate. The proteins in the egg contribute to a frothy top layer when shaken, giving drinks a visually appealing look and a luxurious feel. This ingredient also helps balance flavors, mellowing the sharpness of spirits and enhancing the complexity of the cocktail.

Best Substitutes for Whole Eggs in Cocktails

For those seeking alternatives to Whole Egg in cocktails, aquafaba, the liquid from canned chickpeas, is a popular choice due to its similar frothing properties. Another substitute is gelatin, which can mimic the mouthfeel brought by eggs. For vegan options, bartenders may turn to agar-agar, a plant-based gelling agent, which provides a similar texture without altering the drink’s flavor profile.

Note: If a recipe uses a raw egg, use only fresh, clean eggs, and avoid if you are pregnant, immunocompromised, or otherwise advised against consuming raw eggs.