Professional application guide

Aquafaba in cocktails: liquid or powder for your bar?

Aquafaba gives your sours a stable, silky foam head, with no raw egg white behind the bar. All it takes is 25g per drink and two shakes. Below you'll find the method, what to do when the foam falls flat, and how to choose between liquid and powder for the way your bar works. Updated: .

Liquid

  • 25gper cocktail
  • 40 cocktailsfrom a 1L Tetrapak

Powder

  • 1.7gper cocktail, mixed with water
  • 120 cocktailsfrom a 200g pouch

How to shake an aquafaba sour

Nothing changes in your recipe except one ingredient: aquafaba replaces the egg white.

  1. Build without ice: 50 ml whiskey, 25 ml fresh lemon juice, 20 ml simple syrup and 25g chilled aquafaba.
  2. Dry shake hard for 10 to 15 seconds. This is where the foam is made.
  3. Add ice and shake another 10 to 15 seconds to chill and dilute.
  4. Fine strain into a chilled coupe. The head is firm enough to carry a few drops of bitters.

Busy service? Pre-batch the whiskey, lemon and syrup. Add the aquafaba at the shake, never in the batch.

See the full Whiskey Sour recipe

Liquid or powder? Start with how many sours you pour

Sealed, both formats sit on a shelf at room temperature for at least 12 months. The choice starts the day you open the pack. Opened liquid lives in the fridge and is used within 3 to 4 days. Opened powder does not spoil, it only needs to stay dry and closed.

Your barPickWhy
Sours on the menu, ordered every serviceLiquid, 1L Tetrapak40 drinks per pack, finished well inside 3 to 4 days
A few sours a weekPowder, 200g pouchNo clock once opened, mix what tonight needs
No fridge space to sparePowderLives on a dry shelf
Events and outside cateringPowderTravels dry, no cold chain
Busy weekends, quiet weekdaysBothLiquid for the rush, powder for the rest
Hotel group, bottled sour bases, beverage lineLiquid, 10L bag-in-box or 1T IBCContinuous use, so the opened-pack clock never matters

Prefer liquid but can't finish a pack in time? Freeze it in small portions, thaw in the fridge and stir before use.

Working with each format

Liquid

  • Ready to pour, straight from the fridge into the tin.
  • Close it and put it back in the fridge between services.
  • Discard it if it smells off, shows bubbles or has separated.

Powder

  • 2g powder + 30 ml water = 32g of aquafaba, equivalent to the same mass of liquid aquafaba. 2g of powder replaces 1 egg white.
  • For one drink: 1.7g powder + 25 ml water.
  • Make it up before service and chill it. Cold aquafaba foams faster and holds longer.

When the foam falls flat

What you seeWhyFix
Thin headIce went in from the startDry shake first, ice second
Slow, slack foamAquafaba at room temperatureKeep it chilled until the shake
No height by mid-serviceAquafaba was added to the pre-batchBatch the base only, add aquafaba per drink
Foam drops before it reaches the guestThe drink waited on the passShake to order and serve at once
Uneven from drink to drinkFree pouringWeigh or jigger 25g every time

Where to buy VERY AQUAFABA

Try it now: buy on Amazon
Request the technical sheet

Professional enquiries:

General enquiries: Get in touch

Key figures

Liquid

Key figures: Liquid
Liquid dose per batch25g
Batches per 1L Tetrapak40

Powder

Key figures: Powder
Powder dose per batch1.7g
Batches per 200g of powder120
Water for this batch25 ml

2g powder + 30 ml water = 32g of aquafaba, equivalent to the same mass of liquid aquafaba. 2g of powder replaces 1 egg white.

Process parameters

Key figures: Process parameters
Dry shake10 to 15 s
Shake with ice10 to 15 s

Source: VERY AQUAFABA, Whiskey Sour with Aquafaba (September 2026)

Available packs

Liquid

Available packs: Liquid
1L Tetrapak= 33 egg whites
10L bag-in-box= 330 egg whites
1T IBC= 33,000 egg whites

Powder

Available packs: Powder
30g pouch= 15 egg whites
200g pouch= 100 egg whites
3kg pouch= 1,500 egg whites

Source: VERY AQUAFABA, Products (September 2026)

Storage and shelf life

Liquid

Storage and shelf life: Liquid
Before openingat least 12 months at room temperature
After opening4 °C or below, 3 to 4 days
Frozen, in portions-18 °C, up to 3 months, 30 to 50g portions, never refrozen

Powder

Storage and shelf life: Powder
Before openingat least 12 months at room temperature
After openingdoes not spoil; keep dry and closed

Source: VERY AQUAFABA, How to Store and Freeze Aquafaba (September 2026)

Frequently asked questions

How much aquafaba do I use per cocktail?

25g of chilled aquafaba per drink, in place of the egg white. A 1L Tetrapak makes 40 cocktails and a 200g pouch of powder makes 120.

Should my bar buy liquid or powder?

Count your sours. If an opened 1L pack is empty within 3 to 4 days, liquid is the easy choice because it pours straight into the tin. If not, powder is safer: it does not spoil once the pouch is opened.

How long does an opened pack last behind the bar?

Opened liquid stays closed in the fridge at 4 °C or below and is used within 3 to 4 days. Opened powder keeps as long as the pouch stays dry and sealed. Unopened, both last at least 12 months at room temperature.

Can one bar stock both formats?

Yes, and some do. Liquid covers the weekend rush, powder covers quiet weekdays and outside events, where it travels dry with no fridge needed.

How do I make up the powder for service?

Dose by egg white count: 1.7g powder and 25 ml water for one drink. Make it up ahead and chill it before service. The rule per egg white: 2g powder + 30 ml water = 32g of aquafaba, equivalent to the same mass of liquid aquafaba. 2g of powder replaces 1 egg white.

Does aquafaba change the taste of the drink?

No. It carries the foam and the smooth mouthfeel. The flavour stays with your whiskey, lemon and syrup.

Is it safer than egg white?

A sour is never cooked, so raw egg white is a known concern behind the bar. Aquafaba is plant-based and egg-free, which also makes the drink suitable for vegan guests.

Does the powder foam as well as the liquid?

Yes. Made up with water and chilled, it builds the same head in the dry shake. The order of the shakes and the temperature matter more than the pack it came from.

Where do I get specifications for a drinks programme?

Ask for the technical sheet through our contact form. For bag-in-box or IBC volumes, tell us your pour rate and monthly volume and we will come back to you.

Go further

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