Foams and Emulsions
Egg white, aquafaba, whippers and lecithin create airy textures, from the silky head of a sour to light airs over the glass.
Egg white and aquafaba
Egg white proteins unfold when shaken and trap air, creating a stable foam. Aquafaba (chickpea cooking liquid) works in a similar way and is vegan.
Use roughly 20–30 ml of egg white or aquafaba per drink and adjust. Aquafaba can taste of chickpea; try different brands or use less.
Dry shake and reverse dry shake
Dry shake: shake without ice first to emulsify, then with ice to chill and dilute. Reverse dry shake: shake with ice, strain out the ice and shake again without it; many bartenders prefer it for a denser foam.
Whipper foams and lecithin airs
In a cream whipper, a stabilized base (egg white, gelatin or fat) is charged with N₂O, usually one or two chargers, and dispensed as a foam over the drink. Strain the base before charging so the nozzle doesn't clog.
A lecithin air is a very light foam: add soy lecithin at about 0.5–1% of the liquid's weight and blend at the surface with an immersion blender until bubbles form. Spoon off only the top.
Raw egg food safety
Raw egg can carry Salmonella. Use fresh, refrigerated eggs from a reliable supplier, or pasteurized whites. Wash hands after cracking eggs.
Equipment
- Shaker
- Fine strainer
- Cream whipper and N₂O chargers
- Immersion blender
- Precision scale
Key variables
- Egg white or aquafaba amount
- Roughly 20–30 ml per drink; more gives a taller head but can mute flavor.
- Shake method
- Reverse dry shake often gives a denser foam; dry shake is more traditional.
- Lecithin
- About 0.5–1% by weight; blend at the surface to incorporate air.
Process
- 1
Separate the egg white carefully or measure the aquafaba.
- 2
Add the remaining ingredients to the shaker.
- 3
Choose a dry shake (no ice, then ice) or reverse dry shake (ice, then no ice).
- 4
Shake hard in each stage.
- 5
Double strain into a chilled glass and let the foam settle a few seconds.
- 6
Garnish the foam with drops of bitters or aroma if the recipe calls for it.
Storage
Egg whites and aquafaba refrigerated in sealed, labeled containers. Whipper bases refrigerated inside a clean whipper.
Shelf life
Be conservative: separated egg whites, a day or two refrigerated at most; homemade aquafaba, a few days. Label and date; when in doubt, discard.
Use it in
Charanda · Dry shake
Charanda Sour
A Michoacán sour: charanda, lime and piloncillo with a silky foam. It shows the grassy, cane-driven character of one of Mexico's lesser-known spirits.
Vodka · Shaken
Espresso Martini
Coffee, vodka and coffee liqueur shaken to a creamy foam. A modern classic that both wakes you up and closes dinner.
Whisky · Dry shake
Whiskey Sour
Whiskey, lemon and sugar, with optional egg white for a silky foam. Balanced, comforting and very versatile.
Reference · 5 min read
Bar Tools
An illustrated map of the essential bar tools, what each one does and what to look for when buying them.
Practical guide · 5 min read
Cleaning and Sanitation
Good hygiene practice for a safe bar: hands, surfaces, ice and storage. Always follow your local health regulations.
Technical · 6 min read
Balance and Tasting
Sweet, sour, bitter, alcohol and dilution: how to taste a drink like a professional and adjust balance with intent.
Sources
- Cocktail Codex (Death & Co)
- BARTENDER.MX Editorial
Updated October 20, 2026