Why Bartenders Use Egg White in Cocktails

Bartenders use egg white to create a rich, creamy texture that enhances the mouthfeel of cocktails. When shaken, egg white forms a stable foam that adds an elegant froth to drinks, improving their presentation. Additionally, egg white can help to mellow sharp flavors, balancing out the sweetness or acidity of other ingredients for a smoother sipping experience. Its emulsifying properties also work wonders in cocktails like the classic Whiskey Sour or Pisco Sour, where a velvety finish is essential.

Best Substitutes for Egg White in Cocktails

For those avoiding raw egg, several substitutes can achieve a similar texture and mouthfeel. Aquafaba, the liquid from canned chickpeas, is a popular vegan alternative that whips up to create foam just like egg white. Other options include commercial foam agents, meringue powder, or even gelatin for a non-vegan approach. Each substitute can provide a unique twist while maintaining the integrity of your cocktail's flavor profile.