Aquafaba: egg white replacement in cocktails | Giovanni Ceccarelli

Aquafaba: egg white replacement in cocktails

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In this article we talk about Aquafaba, an ingredient that can be used instead egg white in Sour drinks or any other drink you want to give a foamy texture.

Aquafaba is nothing more than chickpeas or beans cooking water; It is inside chickpeas or bean cans that can be purchased at the supermarket. It is very appreciated by vegan customers or those who do not like the idea of ​​drinking egg white.

It consists mainly of protein and carbohydrates and has a high foaming power. This makes it perfect to replace egg white in Sour drinks (eg Whiskey sour) or in any drink with soft texture.

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At the suggestion of Alessandro D’onofrio, italian bartender, I made some experiment with this ingredient.

I started testing the chickpeas aquafaba. I prepared two Gin sours one with 0.5cl of Aquafaba and one with 1 cl. From the point of view of the foam, both quantities give a great result, the foam is compact and does not give the sensation of astringency that can be sometimes perceived with the egg white. However I felt a slight aftertaste in the drink with 1cl of aquafaba. I therefore advise not to use it so much.

I also noticed a curious thing: in the presence of alcohol, as opposed to egg white, it is better when it is shaken with ice. Dry-shake is therefore not recommended.

Then I also tried using the Cannellini beans aquafaba. I didn’t like it: in a box there is less water, with 0.5 cl I did not get an appreciable result and increasing the amount has a significant impact on the taste of the drink.

Why you should try Aquafaba?

Lower cost than egg white;
Longer shelf life, no problems with Salmonella;
Suitable for vegan customers;
Excellent foam consistency.

The only counter is the flavour: if you exaggerate in quantity or in delicate drinks, it may be perceptible. With two colleagues I tested the drinks: one of us sensed the flavour slightly, the others did not.

I conclude by inviting you to try aquafaba of several canned legumes (they are not all the same), to use the one without added salt and remembering to always make a citrus peel twist over the foam to completely eliminate the smell . This is also a thing to do if you use the egg white.

Happy mixing,
Giovanni

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