Photos: Scott K.
Step up your cocktail game with these 4 tips on how to achieve a layer of foam in your cocktails!
Egg white has been (and continues to be) the go-to foaming agent for well over 100 years. Shaking the egg denatures the proteins, and the air that is incorporated while you shake results in a nice foam that holds up well in your cocktail. If you’re sensitive to the taste and aroma of egg, we recommend only using half an ounce.
A recent discovery of the last decade is this vegan alternative that can be used as a one-to-one substitute for egg white. It has a slight smell and taste but we find that this quickly dissipates in a cocktail. This is a good alternative, however the foam does not hold as long as egg.
A plant-derived organic chemical found in the soap bark tree. Packaged with a dropper, only a couple of drops into your cocktail is all you need! This method is quickly gaining popularity because of its convenience. We have a bottle of Instafoam behind our office bar and use it often.
A foaming agent mostly composed of fiber and a little bit of protein. This resin is from the bark of the African acacia tree. A classic cocktail ingredient that goes back 150 years. Gum arabic gives a silky and luxurious mouthfeel, and it's found in many of our syrups.
Each option has its strengths, but all will give you the same desired effect. To see each of them in action, check out our YouTube video below 👇