Foam Like a Pro
How to Shake Egg White or Aquafaba CocktailsCreate smooth, silky cocktails with perfect foam every time. Whether you’re using egg whites or aquafaba, follow this simple two-step shake method to master the texture.
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Ingredients
- Egg White: Use 1 full egg white per cocktail
- Aquafaba: Use ¾ ounce (1.5 tablespoons) per cocktail
Instructions
Step 1: Dry Shake (No Ice)
- Add all your cocktail ingredients, including your egg white or aquafaba, into a shaker without ice.Why it matters: Egg whites need friction and air to “whip”, but when you add ice immediately, the ice chills everything too fast and the foam doesn’t form as well. When you dry shake, the egg white, citrus, and booze whip together like a meringue and get fluffy.
- Dry shake for 10-15 seconds.
Step 2: Wet Shake (With Ice)
- Open your shaker, add ice, and shake again until cold (another 10 to 15 seconds).I’ve found if you do a handful of regular ice and 1 large cube, this helps to chill, dilute AND aerate your cocktail for optimal foam.
Step 3: Strain and Serve
- Double strain into a chilled coupe or rocks glass. Let the foam settle before adding any garnishes—like bitters, citrus zest, or a touch of dried fruit powder.