What can I use instead of egg white in cocktails?

1. Build the drink as you always do: spirit, citrus and syrup in the tin.
2. Where the spec says one egg white, pour 20 ml of VERY AQUAFABA, straight from the fridge.
3. Shake hard without ice to build the foam.
4. Add the ice and shake again to chill the drink.
5. Strain into the glass and garnish as usual.

In a sour, VERY AQUAFABA is dosed per drink rather than per egg, so the same 20 ml goes in whatever the spec. The method for every sour walks through the two shakes drink by drink.

The drink stays the same; the prep around it gets shorter. There is nothing to crack, nothing to separate and no yolks waiting to be used up. You pour or jigger the aquafaba like any other liquid, and it goes into the tin cold.

Sealed packs keep at least 12 months at room temperature. An opened 1L Tetrapak lives in the fridge at 2 to 6 °C and is used within 3 to 4 days; it makes 50 drinks. If you shake only a few sours a week, the 200g pouch makes 150, at 1.3g of powder in 20 ml of water each, and, once opened, keeps dry and closed until the best-before date on the pouch.

Keep your pre-batch as it is: spirit, citrus and syrup in one bottle before service. The aquafaba stays out of the bottle and goes into each tin at the shake, one drink at a time, so you can pre-batch your sours exactly as you do now.

Start with one sour you already sell, swap the white and taste it next to the old spec. The pisco sour is a good first test: same build, same glass, and the head has to carry a garnish.

VERY AQUAFABA contains no egg, so the foam itself no longer brings egg into the drink. The rest of the cocktail still has to be checked ingredient by ingredient, and anyone with a known chickpea or legume allergy should avoid it. Answer the allergen question with the EU rules in hand before the guest asks twice.