Vegan and egg-free, aquafaba is the secret to making cocktails with a silky, frothy top. This tasteless chickpea brine mimics egg whites, giving drinks the same creamy texture and thick, beautiful foam — without any animal products. Whether you’re mixing a sour or a fizz, using aquafaba in cocktails is an easy swap that keeps your drinks light, velvety and delicious.
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Your guide to using aquafaba in cocktails
As a frequenter of cocktail bars, it’s not unusual to overhear someone whisper loudly, slightly horrified, “Um, this drink uses… egg white?!” while poring over the menu. Personally, I love an egg white cocktail and will almost always order one if I see it on a menu. Drinks like the whiskey sour and Clover Club are notorious for their signature frothy white tops and smooth, silky texture, and I just adore them.
But to be fair to the Freaked-Out Whisperers, I recognize that egg whites in cocktails aren’t for everyone. Whether you don’t eat animal products, don’t like the sound of using egg whites in cocktails or just don’t have any eggs on hand, you’re not out of luck.
There’s a secret ingredient that gives you the exact same effect, no eggs required: Aquafaba, the name for the juice of canned chickpeas, works just as well as an egg white in a drink. If you’re looking to make vegan cocktails, aquafaba is your new best friend.
What is aquafaba?
Aquafaba is the starchy liquid left over from cooking chickpeas (also called garbanzo beans), or the liquid you find in a can of them. In cocktails, it’s prized for creating a smooth, foamy top without using animal products.
It works because it contains proteins, starches and other soluble plant compounds that are released from chickpeas during cooking. These molecules trap and stabilize air bubbles when shaken or whipped, much like egg whites do. The result is a stable, foamy texture that gives cocktails a frothy top without using animal products.
Egg white alternatives
If your drink recipe calls for using an egg white, you can always skip it. It’s no big deal — it won’t change the flavor of the drink, but it will alter the texture. Egg whites give them a silky thickness and a frothy, foamy top, which you’ll miss if you omit it.
You can find store-bought products like this egg white alternative for cocktails * that are easy to swap into a drink recipe. These cocktail foamers are flavorless and designed to froth just like an egg white.
But neither of these methods are as good as using aquafaba. If you skip something to make it foamy, you’ll miss out on the texture. If you buy an alternative, you’ll spend way more than you would on a can of chickpeas. It’s easy and much cheaper to procure a can of chickpeas and strain the liquid into a container.
using egg whites in drinks
Egg whites give drinks a silky texture with a foamy layer on top. The whites from pasteurized eggs are safe for drinks. You can also use non-egg foam alternative* designed for cocktails, store-bought liquid egg whites or aquafaba to achieve a similar effect.
Caution: Raw eggs can carry a risk of illness.
How to make aquafaba for cocktails
I always keep a jar of canned chickpeas in my pantry. I love to make homemade hummus and roasted chickpeas. Normally, you’d drain off the chickpea water in the can, but you’ll need it to make aquafaba.
Simply pour the can into a bowl through a fine-mesh strainer * to separate the liquid from the beans. Then, use the beans however you’d like. It’s a great way to not waste anything!
You can also make your own aquafaba by cooking dried chickpeas, but it takes a few hours. You’ll want to soak the raw chickpeas, then cook them. Don’t pour off the cooking water when you’re done — that’s your aquafaba!
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How to use aquafaba in cocktails
To get that wonderful frothy head on your drinks, aquafaba is the perfect way to do it.
About 3 tablespoons aquafaba is equal to a whole egg, which you’d need for a flip cocktail like this rum flip.
And 2 tablespoons aquafaba is the perfect amount to sub for an egg white.
But it’s not as simple as just pouring it into the shaker — you’ll want to conduct a dry shake. To dry shake with aquafaba, add it to the shaker with the other cocktail ingredients (except ice) and shake vigorously for 15 to 20 seconds to build up the foam. Then add ice to the shaker and shake again to chill and dilute. Then, it’s ready to strain into your glass.
Tips & tricks
- Strain the aquafaba well to remove any solids for a smoother drink.
- Always dry shake first to build maximum foam before adding ice.
- Canned chickpeas are the easiest and most consistent source of aquafaba.
- Freeze leftover aquafaba in ice cube trays for easy future use. Thaw frozen aquafaba overnight in the fridge before shaking into cocktails.
Cocktail recipes with aquafaba
You can use aquafaba in any drink that requires an egg white. Here are a few recipes that you can try it out in.
Classic sour cocktails like the whiskey sour, Pisco sour, New York Sour or tequila sour typically call for a frothy egg white. Traditional sour recipes call for a spirit, simple syrup, lemon juice and sometimes bitters, plus an egg white for the froth.
The Ramos gin fizz is a classic cocktail that combines lemon and lime juice, gin, egg white and heavy cream. This one is known for its very thick layer of foam.
Flip style cocktails like this sherry flip are the perfect reason to use aquafaba, but you’ll need a bit more since they usually require a whole egg (not just the egg white).
Holiday eggnog is a flip-style cocktail, as well, but it’s often associated with its eggy flavor. If you prefer to make it with aquafaba, it’d be better to make it like a frothy milk punch or add it to this dairy-free eggnog.
FAQ
Keep fresh aquafaba in an airtight container in the fridge for up to a week, or freeze it in ice cube trays for longer storage. Frozen aquafaba keeps for up to 3 months. Thaw in the fridge before using in cocktails.
Aquafaba is nearly flavorless when strained well, so it adds body and foam without changing the drink’s taste.
More cocktail basics
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Aquafaba for Cocktails
ingredients
Aquafaba
- 15.5 ounces canned chickpeas (also called garbanzo beans)
Aquafaba Cocktails
- 1 ounce aquafaba (or chickpea water)
instructions
- Place a fine-mesh strainer * over a bowl or 2-cup measuring cup. Pour the chickpeas into the strainer to separate them from the aquafaba. Discard or reserve the chickpeas for another use.
- To use the aquafaba in drinks, measure out 1 ounce (2 tablespoons) for every egg white needed.
notes
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