The Fee Foam is also space efficient and less cumbersome to deal with (shelf-stable, needs no preparation and leaves no byproduct). Given that it works well as a foaming agent and is food safe, I think we look at the Angostura of frothy cocktails.
I think it was a mistake to use such an inherently flavorful cocktail in a test like this. While I am guessing you probably wanted to kill two birds with one stone and make a drink you hadn't already done, along with testing the 3 foamers, ultimately a better test would have been with a simple Boston Sour. It also would have been good to have a "control" with egg white so we can really see what that looks like in direct comparison. That said, it's great to see a test like this, and I've only ever seen the Ms Betters Miraculous Foamer so including Fees (and Lecithin) is nice.
Excellent episode and I am quite pleased to see a video of this experiment. As one of those of the 3.6% and a lover of cocktails I really enjoyed what you've done here. Thank you and CHEERS!
This is such good timing! I’m submitting a cocktail in the tio Pepe cocktail comp with a plant based/vegan theme! I was planning on using Aquafaba and I think I still will from listening to your reviews on the other products
I'm one of those people that doesn't like the thought of eating raw egg whites. But I LOVE the texture it gives a drink. This is a perfect episode for me, thanks!
My kids are both anaphylactic to eggs, so I won’t use them in my kitchen, but I love mixology. I’ve done really well using cannellini bean liquid, which still foams pretty well but doesn’t have as intense a bean flavor, and nicer light color.
im thinking of convincing my boss to get the fee foam. we already use some fee brothers products and we've been trying to find a good solution to fix our frothing agent issue. our main problem is shelf stability. we dont do a lot of frothed cocktails so we end up tossing a lot of eggwhites to the bin because they spoil too fast. im glad you used the fee brothers foam solution in particular as the other foamers in most reviews come from different manufacturers and are far more difficult to access in Poland, which is where i live. thanks for this vid.
I have a bottle of Fee Foam at home and I like it. It's not gonna replace egg whites completely, BUT if I'm out of eggs or just don't really feel like separating an egg and want a sour, I'll add a couple dashes of it.
Aquafaba can ruin a cocktail very easily but in some case it elevates it. Not an easy thing to work with. There's the miraculous foamer from Mr. Better bitters that works quite well. Have you tried it?
I'm not a vegan & have had egg foam in my frothy cocktails b4 & stopped drinking them because of the smell of raw egg in my drink. Now I use aqua fava & no smell It does not interfere with any of my cocktails flavor or smell. Delicious & frothier than egg whites in my homemade cocktails. Give it a try.
You are so right about the nutty flavours of the garbanzo beans! Since I went vegan I started adding aquafava and .25 ounce of good amaretto to my bourbon sours, with a few drops of bitters. I know it's cheating :) But it's how I got used to the aquafava flavour. Now I don't mind it in other drinks any more. Personally I'd still pick a natural product whenever it is easy and functional.
I use aquafaba in the form of chick pea cooking water, which I produce myself from dried chick peas. The result is in my opinion way more pleasant then egg white. The taste of the aquafaba is very mild, I agree with nutty. The cocktails (my favourite is "white lady") are very clean tasting, very fresh/crisp citrus while the egg white make it richer/hefty.
Thanks for posting egg-free recipes for those of us with egg allergies. I wonder if sunflower lecithin would work in place of soy lecithin for those looking for a soy free experience? The fee foam works because of the polysorbate 80, which is what stamp collectors use to remove adhesives. Some people have linked polysorbate 80 to gut permeability issues in vulnerable populations.
Me again. I just spotted the Compass Box Spice Tree Whisky in the back! Kudos! Have you used it already? Its a super awesome malt but I have a hard time imagining it in a cocktail.
@@vintagejudie_ black beans foam the most, although the liquid also has the most bean flavor and makes the drink darker. Might be fun to use black bean aquafaba in a mezcal sour with agave syrup and some cocoa bitters, that would be Mexican as hell
You should try using fresh aguafaba to avoid its flavor. (Boil chickpeas in water for 2-3 hours, let it cool down and strain) they would be taste less in my experience but will be fresh for only 24 hours.
I enjoy egg whites in sours. That said, almost all of my friends and family members will not even try it. Thank you for showing and testing alternatives.
I have a few friends who are vegan and one who has an allergy to eggs so of course Dr. Cocktail comes to the rescue!! Edit: Oh my I took the perfect screen shot of you duel wielding cocktails looking so happy with yourself. It seriously needs to be a shirt
I remember when I was really into Aguafaba, and it wasn't really because of the vegan thing or the egg white problem but If I was going to use an egg I didn't want to waste the yolk. (In addition I love Goya chickpeas especially the organic ones.) It's still not the same as egg white, but you get to a point where you start nick picking everything to death. Are they all good even though slightly different? Then that is what is important.
Estimates using TANQUERAY Nº TEN: With egg white (from 1 entire egg): ABV: 9.8% Sugar: 168 g/l With nothing: ABV: 12.5% Sugar: 212 g/l P.S. The reason I didn't calculate the values for the three vegan cocktails actually made is because I don't know the sugar content of these alternatives to egg white or the change in volume that happens to them when shaken. However, it would be interesting if somebody who knew did the calculations. Because then in general we would be able to know if there is a significant sweetness or strength difference when subbing the egg white with a specific alternative and possibly in some cases be able to tweak the specs accordingly.
Moshe Rabbenu Moshe Rabbenu I just did the calculations on you, Moshe. And you’re 100% sweet by volume for doing this. x And for leading the Jews out of Egypt.
Love your channel and the work you do, however you should consider adding some chill background music for better ambience. Some smooth jazz could do the trick.
I use a similar Product by Bittermans. It is way darker in colour but I feel like it a) does Not colour the Drinks and b) does Not add flavor to the Drinks. It is, of course also less voluminous then egg white. Also I usualy do a reverse Dry shake with it. So I shake over Ice, straighn into the shaker, discard the Ice and Do a Dry shake afterwards. I started using that, out of storage reasons (Not wanting eggs to go Bad, less Space) and I'm very glad I did. Btw. It works even better with fizzes :)
@@TheEducatedBarfly Well I just found it to work better with that particular product. I guess the "miracolous foamer" by Bittermans is just really sensitive to Ice shards and delucion in General. (the foam kept colapsing)
I'm curious about how these products change the taste of the cocktail as opposed to just being a foaming agent. I just made an amaretto sour with egg white, and the lemon meringue notes are unmistakable - the highlight of the drink, really. I can't imagine aqua faba having the same effect. That being said, I've got a very elderly friend who loves amaretto sours, and I want to make her one of these without putting her at risk.
PG is not something I would think to put in an egg white substitute. Polysorbate and potassium sorbate are just more emulsifiers. I like the idea of the cocktail itself though. Personally probably just use the egg whites :) then I can use the yolks and make a custard.
So I was wondering if you could do something with Sprite ginger? Currently on a self imposed dry month so I can figure anything I can try out but I bought a case of it. Was thinking of using a gin or maybe a tequila, but what are your thoughts?
Would love to see your opinion on the Foamee.me product. It's a natural alternative to the Fee brothers stuff. Completely tasteless, and produces very good foam.
Not vegan and I've used egg whites in the past. With inflation and the cost of eggs I can bring myself to anymore. I like sours, gin fizz, and clover clubs too much. I may give the Fee Foam a shot. Have you used it since Leondro? I know it's an older video but I stopped drinking for about a year when my father inlaw (my cocktail buddy) passed away. I've just gotten back to it
@@TheEducatedBarfly I hear you there. I've never used an alternative but the cost of eggs being high makes me reconsider. Of cource there is always a food born illness possibility but one thats never been an issue for me just using normal eggs from Walmart.
I use Aguafaba any time I can, used max in 1/2 oz you can't taste any difference with an egg white. I'm not vegan but if I can use something instead of ditching it that makes me feel better.
Yeah I've always used aquafaba when we've had an open bar at events and it's worked great, but the best part is that it cost just as much as using egg whites, and we got the free chickpeas on top of that :P
Ah I know but the point of this was to give options for vegans as we do a lot of egg white sours the blind tasting was on the fly. We didn’t plan it, it just happened as we shot
These drinks do not contain fat, so they cannot be emulsifications. The foam is formed by denaturing the proteins in the egg white or aquafaba. Not emulsification.
As a vegan I support this video. But, as an anti-frothy drink guy I'm also conflicted. How about a regular vegan cocktail episode. I'm going to buy the book " Wonder Cocktails by April Chandler". Seems like it might be fruity drink heaven though. It's the best I see for vegans right now.
I know that this is a voice from the future (as it were, 11 months later) but has anyone tried the Fee Foam? I find that 1-2 TINY shakes gives excellent foam and much less of the chemical taste. Try using minimal amounts and see how that changes things!
As of a poll from 2009, 0.5% of people in the US were vegans. Assuming that percentage holds in 2020, 0.5% of the current estimated population of the US is *1,649,843* vegans I'd be comfortable saying that 1.65 million people is "a lot of people". Speaking as a non-vegan, I would agree if ever someone says "a lot of people are vegan". Source for the 0.5% figure via Wikipedia, but that leads to: web.archive.org/web/20090807111925/www.vegetariantimes.com/features/archive_of_editorial/667
@@TheEducatedBarfly I have a very cute friend who is vegan who likes cocktails, and I will be making these vegan sours for her next weekend, thanks to you.
@@irosencrantz882 No worries, or "ei haitaa" as they say 'round these parts. We ended up not meeting up because of Covid-19, destroyer of economies, lungs and burgeoning romances. I'll let you all know how it goes during the summer or next year or never. In the meantime I hope everyone is staying safe and healthy.
Been thinking about this a lot since I saw it as my girlfriend doesn't like the idea of egg white in cocktails. I'd like to use a natural product like aquafaba, but the taste element sorta puts me off, but then I had a thought and I haven't seen anyone else mention this in the comments: why not infuse the aquafaba with a complementary flavour to your cocktail? A quick Google suggests it should be not only possible, but easy (just leave your flavouring in the aquafaba, in a Mason jar in the fridge for a couple of days, shaking occasionally). Haven't tried it yet, but will get on it and report back
@@TheEducatedBarfly yeah amazon is out of singles and charging $8.19 for shipping 🤷♂️. I found the site where amazon is getting the Fee Foam from. I have the link if you want it.
Been looking for this kind of thing for a while, my significant other always reminds me that she won’t be here to look after me if I get salmonella from using raw eggs in my cocktails. Also for some reason Garbanzo beans sounds like something I’d be OK with, as bizarre as it may be at first glance :)
holy hell, i dont think ive seen a drink that calls for 2oz of syrup before. before this episode the most syrup ive seen used is 1oz of ginger syrup in the death & co dark 'n' stormy
@@TheEducatedBarfly i feel like thats one of the more ballsy things a bartender can do. its akin to putting 2oz of chartreause in a drink or something. really says something about the creator of this cocktail that they can balance out 2oz of syrup with the other ingredients and still make a great drink
I tried it according to the specs and it’s v sweet for me. Why wouldn’t it be .75 of the tea syrup just wondering? Is it to balance out the tea flavor ?
Honestly to bring down the sweetness you could use a few dashes of Peychauds bitters. I made these according to spec and it’s a sweet drink, but didn’t find it overly sweet..really. Everyone’s palate’s different, so id say adjust accordingly
probably late for this comment… i make my own chickpeas home (just water and over night soaked dry chickpeas) and keep the water, then reduce it. in my opinion it adds zero taste to the drink. i think canned garbanzos are the reason why the aguafaba tastes stronger.
Not a vegan, but there's no way in hell I'm putting egg in a drink, raw or not. So aquafaba is a godsend. After seeing you taste the lecithin and foamer thing, I think I'll still stick to aquafaba. Cheap and always on hand.
That’s actually not really true. Alcohol will kill bacteria in a drink but it’ll take something like eight weeks for it to Happen. Alcohol won’t kill bacteria in a drink on contact
The Fee Foam is also space efficient and less cumbersome to deal with (shelf-stable, needs no preparation and leaves no byproduct). Given that it works well as a foaming agent and is food safe, I think we look at the Angostura of frothy cocktails.
Wonderful, I love to make cocktails for my wife and she is vegan so THANK YOU 🙏 this channel and How To Drink have totally inspired me
No complaints, just a appreciation. Thank you sir!
I think it was a mistake to use such an inherently flavorful cocktail in a test like this. While I am guessing you probably wanted to kill two birds with one stone and make a drink you hadn't already done, along with testing the 3 foamers, ultimately a better test would have been with a simple Boston Sour. It also would have been good to have a "control" with egg white so we can really see what that looks like in direct comparison. That said, it's great to see a test like this, and I've only ever seen the Ms Betters Miraculous Foamer so including Fees (and Lecithin) is nice.
Totally agree, missed opportunity
Thank you so much for making a vegan version of these drinks! I cannot wait to try these!
THANK YOU for putting that crazy nice syrup in the description !!
Excellent episode and I am quite pleased to see a video of this experiment. As one of those of the 3.6% and a lover of cocktails I really enjoyed what you've done here.
Thank you and CHEERS!
This is such good timing! I’m submitting a cocktail in the tio Pepe cocktail comp with a plant based/vegan theme! I was planning on using Aquafaba and I think I still will from listening to your reviews on the other products
I'm one of those people that doesn't like the thought of eating raw egg whites. But I LOVE the texture it gives a drink. This is a perfect episode for me, thanks!
I just came across this looking for an alternative like that and haven't seen when it came out! Thanks!!!
Another great video. Love that you are looking out for folks who don't do eggs.
My kids are both anaphylactic to eggs, so I won’t use them in my kitchen, but I love mixology. I’ve done really well using cannellini bean liquid, which still foams pretty well but doesn’t have as intense a bean flavor, and nicer light color.
I loved this episode and I love that Leandro got them all right in the blind test taste.
im thinking of convincing my boss to get the fee foam. we already use some fee brothers products and we've been trying to find a good solution to fix our frothing agent issue. our main problem is shelf stability. we dont do a lot of frothed cocktails so we end up tossing a lot of eggwhites to the bin because they spoil too fast. im glad you used the fee brothers foam solution in particular as the other foamers in most reviews come from different manufacturers and are far more difficult to access in Poland, which is where i live. thanks for this vid.
Awesome comparison. It's greatly appreciated.
I have a bottle of Fee Foam at home and I like it. It's not gonna replace egg whites completely, BUT if I'm out of eggs or just don't really feel like separating an egg and want a sour, I'll add a couple dashes of it.
Thank you do much for making this video. I can't wait to try some options. Do you think you'll do more vegan cocktails?
Great video as always. Thanks
Yeah I’ll definitely do some more
@@TheEducatedBarfly
Thanks!
Been looking forward to you creating a variety of sours. Thanks!
Aquafaba can ruin a cocktail very easily but in some case it elevates it. Not an easy thing to work with. There's the miraculous foamer from Mr. Better bitters that works quite well. Have you tried it?
I'm not a vegan & have had egg foam in my frothy cocktails b4 & stopped drinking them because of the smell of raw egg in my drink. Now I use aqua fava & no smell It does not interfere with any of my cocktails flavor or smell. Delicious & frothier than egg whites in my homemade cocktails. Give it a try.
Thanks for doing this. My wife is on a vegan diet at the moment, and these options really help.
Love how Albert Reefee is becoming a regular on the show.
Great!
Your are the best bartender mate!
You are so right about the nutty flavours of the garbanzo beans! Since I went vegan I started adding aquafava and .25 ounce of good amaretto to my bourbon sours, with a few drops of bitters. I know it's cheating :) But it's how I got used to the aquafava flavour. Now I don't mind it in other drinks any more.
Personally I'd still pick a natural product whenever it is easy and functional.
Fantastic! So educational
I use aquafaba in the form of chick pea cooking water, which I produce myself from dried chick peas. The result is in my opinion way more pleasant then egg white. The taste of the aquafaba is very mild, I agree with nutty. The cocktails (my favourite is "white lady") are very clean tasting, very fresh/crisp citrus while the egg white make it richer/hefty.
And what is really horrible in my opinion is pasteurized eggwhite, the stuff is dry as hell and in my experience makes no foam at all in a cocktail.
Nice comparison. I’d given up on egg foam cocktails because the flavor always stands out in a way I don’t like - regardless of how fresh the eggs are.
Thanks for posting egg-free recipes for those of us with egg allergies. I wonder if sunflower lecithin would work in place of soy lecithin for those looking for a soy free experience? The fee foam works because of the polysorbate 80, which is what stamp collectors use to remove adhesives. Some people have linked polysorbate 80 to gut permeability issues in vulnerable populations.
Good to know on the fees and I’m sure sunflower lecithin would work. Worth a try anyway
Egg white cocktails are my absolute fav! I always have a carton of eggs on hand just for cocktails.
Me again. I just spotted the Compass Box Spice Tree Whisky in the back! Kudos! Have you used it already? Its a super awesome malt but I have a hard time imagining it in a cocktail.
Gonna use it soon :)
I use the canned aquafaba for my drinks usually, I think homemade gives less of a taste and u can omit the salt 😊
Homemade also gives you the option of using cannelini beans rather than garbanzo. Much milder flavour!
@@gozerthegozarian9500 i didn't know other beans worked too, ill def try it ! I eat garbanzos all the time so I can totally taste it in my drinks 😄
@@vintagejudie_ black beans foam the most, although the liquid also has the most bean flavor and makes the drink darker. Might be fun to use black bean aquafaba in a mezcal sour with agave syrup and some cocoa bitters, that would be Mexican as hell
Thanks for the reminder. I clicked the thumbs up after the reminder. :)
You should try using fresh aguafaba to avoid its flavor. (Boil chickpeas in water for 2-3 hours, let it cool down and strain) they would be taste less in my experience but will be fresh for only 24 hours.
Oh I’ll try it. Didn’t know that this was a thing
There’s also Aquafava powder that has a pretty neutral taste.
Great video! My issue with aquafaba was the smell when I made a whiskey sour with it. It was offputting to say the least
I guess you can heat it up to dispel the flavor a bit...just learned this though and haven’t tried it
Great show old chap. Would be fun to think the cost per drink should that be a new factor.
I enjoy egg whites in sours. That said, almost all of my friends and family members will not even try it.
Thank you for showing and testing alternatives.
I have a few friends who are vegan and one who has an allergy to eggs so of course Dr. Cocktail comes to the rescue!!
Edit:
Oh my I took the perfect screen shot of you duel wielding cocktails looking so happy with yourself. It seriously needs to be a shirt
I would buy that shirt!
I remember when I was really into Aguafaba, and it wasn't really because of the vegan thing or the egg white problem but If I was going to use an egg I didn't want to waste the yolk. (In addition I love Goya chickpeas especially the organic ones.) It's still not the same as egg white, but you get to a point where you start nick picking everything to death. Are they all good even though slightly different? Then that is what is important.
Estimates using TANQUERAY
Nº TEN:
With egg white (from 1 entire egg):
ABV: 9.8%
Sugar: 168 g/l
With nothing:
ABV: 12.5%
Sugar: 212 g/l
P.S. The reason I didn't calculate the values for the three vegan cocktails actually made is because I don't know the sugar content of these alternatives to egg white or the change in volume that happens to them when shaken. However, it would be interesting if somebody who knew did the calculations. Because then in general we would be able to know if there is a significant sweetness or strength difference when subbing the egg white with a specific alternative and possibly in some cases be able to tweak the specs accordingly.
Moshe Rabbenu Moshe Rabbenu I just did the calculations on you, Moshe. And you’re 100% sweet by volume for doing this. x
And for leading the Jews out of Egypt.
Thanks for doing this. I bartend at a vegan resort & occasionally get asked for sours. Now I’ve got some ideas.
Thank you for this, as I am allergic to eggs.
Ditto - that has to up the numbers!
Love the channel , don't love the cheeky arguing .
Did we argue in this episode? Give me a time stamp
We use a product called wonderfoam. Does a good job and doesn't have a flavor, but it's not quite as thick as egg white
Love your channel and the work you do, however you should consider adding some chill background music for better ambience. Some smooth jazz could do the trick.
I use a similar Product by Bittermans. It is way darker in colour but I feel like it a) does Not colour the Drinks and b) does Not add flavor to the Drinks.
It is, of course also less voluminous then egg white. Also I usualy do a reverse Dry shake with it. So I shake over Ice, straighn into the shaker, discard the Ice and Do a Dry shake afterwards.
I started using that, out of storage reasons (Not wanting eggs to go Bad, less Space) and I'm very glad I did. Btw. It works even better with fizzes :)
I have so many strong opinions on the reverse dry shake I’ll be filming a test to see if it is actually better than the regular shake.
@@TheEducatedBarfly Well I just found it to work better with that particular product. I guess the "miracolous foamer" by Bittermans is just really sensitive to Ice shards and delucion in General. (the foam kept colapsing)
Like many other comments here I’m also allergic to egg and I want to have sours in my life!! Thank you
Wow this a SWEET cocktail !!
I'm curious about how these products change the taste of the cocktail as opposed to just being a foaming agent. I just made an amaretto sour with egg white, and the lemon meringue notes are unmistakable - the highlight of the drink, really. I can't imagine aqua faba having the same effect. That being said, I've got a very elderly friend who loves amaretto sours, and I want to make her one of these without putting her at risk.
How long will the Soy Lecithin solution keep?
You should have also done the original with egg white for comparison
Not a bad idea!
Hi just want to ask yout hibiscus and chamomile you put citric acid or just sugar?thank you
Unexpected, but appreciated a lot, thank you!
Even though we aren't vegan, there is an egg-allergy in our house, so this is a great idea!
12:51 *Yes!*
I've always had this weird curiosity about whether or not Marius also trys the drinks off camera, and now I know!
Lol I forget that ive literally seen him try one in the beam me up toddy episode.
Nice video, thanks
How long will the Hibiscus syrup stay fresh after being made
Very informative
Hi Leandro, can you provide a recipe for making Hibiscus Syrup or Chamomile Hibiscus Syrup for us?
There is a recipe if you look in the description below the video and scroll all the way to the bottom :)
@@TheEducatedBarfly thank you. Should have looked first. :-)
Awesome video! Thank you for the info. Didn’t know you could make a vegan sour. BTW there was 6 dashes put into the last cocktail 😂
That drink looks and sounds like it would be amazing! I’ll opt for the egg, though :)
what is te shelf stability of the aguafaba? does it need to be refrigerated?
PG is not something I would think to put in an egg white substitute. Polysorbate and potassium sorbate are just more emulsifiers. I like the idea of the cocktail itself though. Personally probably just use the egg whites :) then I can use the yolks and make a custard.
Excited
So I was wondering if you could do something with Sprite ginger? Currently on a self imposed dry month so I can figure anything I can try out but I bought a case of it. Was thinking of using a gin or maybe a tequila, but what are your thoughts?
LPT: If you're not eating solid food, adding egg whites to your cocktails is an excellent source of protein!
So is Aquafaba, but without the cruelty
Would love to see your opinion on the Foamee.me product. It's a natural alternative to the Fee brothers stuff. Completely tasteless, and produces very good foam.
Not vegan and I've used egg whites in the past. With inflation and the cost of eggs I can bring myself to anymore. I like sours, gin fizz, and clover clubs too much. I may give the Fee Foam a shot. Have you used it since Leondro?
I know it's an older video but I stopped drinking for about a year when my father inlaw (my cocktail buddy) passed away. I've just gotten back to it
we always go with egg, but some people swear by the alternatives. But as long as the drink tastes good to you, right?
@@TheEducatedBarfly I hear you there. I've never used an alternative but the cost of eggs being high makes me reconsider. Of cource there is always a food born illness possibility but one thats never been an issue for me just using normal eggs from Walmart.
I use Aguafaba any time I can, used max in 1/2 oz you can't taste any difference with an egg white. I'm not vegan but if I can use something instead of ditching it that makes me feel better.
Yeah I've always used aquafaba when we've had an open bar at events and it's worked great, but the best part is that it cost just as much as using egg whites, and we got the free chickpeas on top of that :P
Thanks for this!
The science fan in me is upset that you didnt do an egg white one for a control.
Ah I know but the point of this was to give options for vegans as we do a lot of egg white sours the blind tasting was on the fly. We didn’t plan it, it just happened as we shot
Great info, thx
These drinks do not contain fat, so they cannot be emulsifications. The foam is formed by denaturing the proteins in the egg white or aquafaba. Not emulsification.
i always shake a sour untill my shaker gets loose. a little gas builds up from the eggs and lemon juice. idk if it works the same with not egg whites.
As a vegan I support this video. But, as an anti-frothy drink guy I'm also conflicted. How about a regular vegan cocktail episode. I'm going to buy the book " Wonder Cocktails by April Chandler". Seems like it might be fruity drink heaven though. It's the best I see for vegans right now.
Very interesting video. Good info. But too many commercials.
I know that this is a voice from the future (as it were, 11 months later) but has anyone tried the Fee Foam?
I find that 1-2 TINY shakes gives excellent foam and much less of the chemical taste. Try using minimal amounts and see how that changes things!
great video 👌
Thoughts on reverse dry shaking?
Yes. Strong ones. Making a video on it
What about gum Arabic with easy foam?
I bet poor Marius copped it when he mixed up the blind test 😂
Omg Marius on camera!?
Flarm2vids
That’s illegal !
Could you use half and half as a substitute for egg whites?
No that wouldn’t work sorry 😐
Hey! any idea if sunflower lecithin has the same effect? (and it's supposed to be tasteless)
Not sure never used it and I’ll look into it but all lecithin is an emulsifier so I want to say yes...
Notification squad where you at? 🥃
Present
Here!
As of a poll from 2009, 0.5% of people in the US were vegans. Assuming that percentage holds in 2020, 0.5% of the current estimated population of the US is *1,649,843* vegans
I'd be comfortable saying that 1.65 million people is "a lot of people". Speaking as a non-vegan, I would agree if ever someone says "a lot of people are vegan".
Source for the 0.5% figure via Wikipedia, but that leads to: web.archive.org/web/20090807111925/www.vegetariantimes.com/features/archive_of_editorial/667
Now add to that the number of people who just plain don’t want to eat raw egg white and you’ve got a lot more...
@@TheEducatedBarfly I have a very cute friend who is vegan who likes cocktails, and I will be making these vegan sours for her next weekend, thanks to you.
@@RendallRen,
Report his/her satisfaction!
☝️😆👍
[Edit: I finally see that you •did• specify "her". I don't read good. Sorry. I are stupid.]
@@irosencrantz882 No worries, or "ei haitaa" as they say 'round these parts. We ended up not meeting up because of Covid-19, destroyer of economies, lungs and burgeoning romances. I'll let you all know how it goes during the summer or next year or never. In the meantime I hope everyone is staying safe and healthy.
Been thinking about this a lot since I saw it as my girlfriend doesn't like the idea of egg white in cocktails. I'd like to use a natural product like aquafaba, but the taste element sorta puts me off, but then I had a thought and I haven't seen anyone else mention this in the comments: why not infuse the aquafaba with a complementary flavour to your cocktail? A quick Google suggests it should be not only possible, but easy (just leave your flavouring in the aquafaba, in a Mason jar in the fridge for a couple of days, shaking occasionally). Haven't tried it yet, but will get on it and report back
Damn amazon only got the set for the Fee Foam.☹🙁
I linked two under the video, should be able to get a single :)
@@TheEducatedBarfly yeah amazon is out of singles and charging $8.19 for shipping 🤷♂️. I found the site where amazon is getting the Fee Foam from. I have the link if you want it.
Been looking for this kind of thing for a while, my significant other always reminds me that she won’t be here to look after me if I get salmonella from using raw eggs in my cocktails. Also for some reason Garbanzo beans sounds like something I’d be OK with, as bizarre as it may be at first glance :)
What if you tried more than a barspoon of soy lecithin? Would you get more foam? Since it's virtually tasteless, why not?
Give it a try!
The instant I saw the title, I knew he was gonna be using the aquafaba from the chickpeas.
holy hell, i dont think ive seen a drink that calls for 2oz of syrup before. before this episode the most syrup ive seen used is 1oz of ginger syrup in the death & co dark 'n' stormy
lxxwj yep. That’s the spec!
@@TheEducatedBarfly i feel like thats one of the more ballsy things a bartender can do. its akin to putting 2oz of chartreause in a drink or something. really says something about the creator of this cocktail that they can balance out 2oz of syrup with the other ingredients and still make a great drink
But to be fair, I'm glad to hear of alternatives because I'm always too lazy to crack an egg.
I tried it according to the specs and it’s v sweet for me. Why wouldn’t it be .75 of the tea syrup just wondering? Is it to balance out the tea flavor ?
Honestly to bring down the sweetness you could use a few dashes of Peychauds bitters. I made these according to spec and it’s a sweet drink, but didn’t find it overly sweet..really. Everyone’s palate’s different, so id say adjust accordingly
probably late for this comment… i make my own chickpeas home (just water and over night soaked dry chickpeas) and keep the water, then reduce it. in my opinion it adds zero taste to the drink. i think canned garbanzos are the reason why the aguafaba tastes stronger.
Got to hit the 1,2,3,4, pillars of UA-cam algorithm! 😜
Good alternative
Can we get the specs for the syrup?
Look in the description at the bottom there’s the specs and method for everything
Not a vegan, but there's no way in hell I'm putting egg in a drink, raw or not. So aquafaba is a godsend. After seeing you taste the lecithin and foamer thing, I think I'll still stick to aquafaba. Cheap and always on hand.
Did you already know that the alcohol in the drink kills the salmonella bacteria? Essentially it's the same as using rubbing alcohol on a cut
That’s actually not really true. Alcohol will kill bacteria in a drink but it’ll take something like eight weeks for it to Happen. Alcohol won’t kill bacteria in a drink on contact
@@ascendedvegeta/videos It's not the bacteria, I just find raw egg repulsive.
Damn right Leandro, put Marius in his place.
Unsalted aquafaba!!! You need the low sodium. That can is salted. It changes the flavor of the drink.