Several classic cocktails traditionally use eggs, particularly egg whites, to enhance their texture and flavor. However, with rising egg prices, bartenders and home mixologists are looking for alternatives that remain economically friendly and inclusive for vegans.
Cocktails such as gin fizz, amaretto sour, and whiskey sour often require egg whites, while drinks like golden fizz, flips, and egg nog incorporate yolks. Although it was once thought that alcohol and ice could kill harmful bacteria like salmonella present in raw eggs, this notion has not proven reliable.
To prioritize food safety and convenience, many bartenders now opt for protein-rich powders that mimic the frothy texture produced by egg whites. Pasteurized eggs are another alternative, but they still reflect the current market prices.
Given the unease associated with using raw eggs in homemade cocktails, a popular substitute is aquafaba—the liquid from canned chickpeas. This alternative mirrors the protein content of egg whites and creates a similar frothy texture without imparting a "bean" flavor.
After preparing hummus, I saved the aquafaba and substituted it for egg whites in several frothy cocktail recipes. Typically, cocktails with eggs call for a vigorous shaking step without ice, but this isn’t necessary when using aquafaba.
One standout is the amaretto sour, which many parents fondly remember from the 1970s and 1980s. A modern twist on this classic combines 1½ ounces of amaretto liqueur, ¾ ounce of bourbon (I recommend cask-proof bourbon for a stronger flavor), 1 ounce of lemon juice, 1 tablespoon of simple syrup, and 1 ounce of aquafaba. Shake vigorously, strain into a rocks glass, and garnish with a lemon twist and brandied cherries for an exceptional finish.
Another delightful option is the Ramos Gin Fizz, made with 2 ounces of gin, ½ ounce each of lemon and lime juice, ½ ounce of heavy cream, 1 ounce of aquafaba, simple syrup, and optional orange flower water. Shake everything with ice vigorously, then strain into a Collins glass and top with club soda to add fizz, resulting in a refreshing cocktail with creamy, citrus, and herbal nuances.
Using aquafaba not only produces a pleasant froth but also accommodates those concerned with fluctuating egg prices or dietary restrictions.