Cocktail foamer
An aquafaba cocktail foamer for sours
Ask a bartender why egg white still has a place in a sour and the answer is usually sitting on top of the drink: a thick white head with enough structure to carry the garnish. VERY AQUAFABA gives you an aquafaba alternative at 20 ml per drink, using the same dry shake followed by a shake with ice. If you already know how to make a sour, the technique is familiar. The real questions are what goes into the foamer, how it fits your existing spec and which format makes sense for the number of drinks you pour. Updated: .
Swap the egg white, keep the method
Nothing else in the build needs to move. Your spirit, citrus, syrup, glass and garnish stay where they are. Add 20 ml of VERY AQUAFABA in place of the egg white, dry shake first, then add the ice and shake again.
If you already make egg white sours, the method for every sour will feel familiar from the first order.
What aquafaba can do in a sour
Aquafaba is already used as an egg white alternative because of the foam it brings to a shaken drink.
In April 2025, Imbibe tested six vegan cocktail foamers and described the aquafaba-based product in its test as giving “the most egg-like results”, with dense, creamy foam and added body. That test was of another product, not VERY AQUAFABA, but it shows why aquafaba itself has become useful behind the bar.
VERY AQUAFABA is made from aquafaba, with water and chickpeas on the label. The light roasted note it has in the pack, from the cooking of the chickpeas, disappears once it is shaken into a drink.
A foamer without additives
Turn the pack around and the ingredient list is short: water and chickpeas, with no additives and no preservatives.
Other cocktail foamers use different approaches, including emulsifiers, gums, cellulose, preservatives or plant extracts. If ingredients matter to your bar, you can compare cocktail foamer labels side by side and check each product against its own published label.
Why not just open a can?
The liquid in a can of chickpeas is aquafaba too, but it was not packed for the bar.
Different canned products can give you different liquids to work with, and you still have to open, drain and deal with the chickpeas. VERY AQUAFABA gives you a defined product and a working dose of 20 ml per drink, ready to pour from the fridge.
For service, that means one spec everyone behind the bar can follow instead of adjusting around whichever can happens to be open.
Sours every night, or a few a week?
A 1L Tetrapak makes 50 drinks at 20 ml each. Once opened, it is kept at 2 to 6 °C and used within 3 to 4 days.
If sours only leave the bar occasionally, powder gives you more flexibility. A 200g pouch makes 150 drinks, using 1.3g of powder with 20 ml of water per drink, and the opened pouch, kept dry and closed, keeps until its best-before date.
For bars pouring at much higher volumes, VERY AQUAFABA is also available as a 10L bag-in-box and a 3kg powder pouch.
Where to buy VERY AQUAFABA
Please drink responsibly
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The Sunset
