Let’s Crack this one open

So a few people have brought it to my attention that my comment section was off. Like I’ve said this is all new to me. After fighting with settings U think I figured it out so I decided to do a mini blog to test it out.

So let’s talk foam. Now the drink I came up with last night I decided to add an egg white (still looking for name suggestions). This was something I was hesitant about trying because I hate eggs. Then my husband made a traditional whiskey sour and urged me to take a sip and world opened up to egg whites! Here’s a couple of my favorite egg white cocktails.

The Dry Shake

So whenever you see the term dry shake it means you shake without ice. I have never come across an egg white recipe it always require this first. When I do this I usually shake for about 10 seconds.

Make a note like I said in my last post I have not quite mastered this perfectly. When I open the shaker to put in the ice it spits at me from the pressure inside. I really must be missing something. I’m also accident prone so maybe that it. Anyways, I use to make a big mess now it’s just a little bit so I guess I’m getting better.

So after dry shake then you add a couple ice cubes and shake vigorously for 15-20 seconds. You can find your own technique for shaking and it’s important you have a shaker that you’re comfortable with. I have small hands and my left arm is weak due to an injury so it took some time to find the right one for me. Like I always say it’s Your bar so you get what works best for you.

These are great because they narrow for my hands, lighter in weight because it’s metal (glass are nice but much heavier) and both tops suction tight when I close it so I can shake with 1 hand. Not to mention they look cute.

So anyways after I shake with ice the I use a Hawthorne strainer to pour because it can catch any leftover egg that did not foam.

This is proper technique to hold when pouring. I learned the hard way that this is important. This allows for the coils underneath to catch debris and directs all liquid into the glass. If you do it wrong you will have a mess.

Once it all settles the foam will rise to the top and you have a beautiful top foam layer. Then add garnish.

THAT’S NOT FOR ME

Now I do have friends that are vegetarian, vegan or just like me don’t like eggs. Well there are options. I personally think nothing is quite like a traditional egg white but I’m not everyone. There are other options you have.

Spill the Beans

So one option I have come across but not tried myself is aquafaba.

Now according to Wikipedia:

“Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows”

Most recipes I come across using this tend to use approximately 1/2 oz for 1 drink. If anyone tries this let me know how it works.

Cut out the extra work

Now there are other substitutes you can order online or just look in the cocktail section at your grocery store. There tends to be an area where you get luxardo cherries, simple syrup, grenadine etc. I found mine at Wegmans and used it until I was comfortable with egg whites. But I always keep a supply in my bar for guest.

Just remember nothing is quite like the real thing. The drinks above were done with egg whites so your foam may look different.
Always remember to troubleshoot. It took time for me to perfect my technique. If your foam falls flat shake a little harder and a little longer. Watch some videos. Demonstration is the best way to learn (in my opinion).