Aquafaba is the viscous liquid found in a can of chickpeas. It contains proteins and saponins — compounds that behave very similarly to egg white when agitated. In cocktail applications, it replaces egg white as a foaming agent in sours and other drinks that traditionally rely on raw egg for texture. A dry shake with aquafaba produces a foam that is visually indistinguishable from egg white foam and nearly identical in texture. The flavor is neutral — you will not taste chickpeas in a well-made Whiskey Sour made with aquafaba.
Why It Matters
Egg white is the traditional foaming agent in sours, but it's not appropriate for everyone — vegans, people with egg allergies, or those who prefer not to consume raw egg. Aquafaba solves this without compromise. It's also more shelf-stable than fresh eggs and free — it's a byproduct of opening a can you might already have.
Where You'll Use It
Any recipe that calls for egg white: Whiskey Sours, Pisco Sours, Clover Clubs, Amaretto Sours. Use the same volume as the recipe calls for in egg white, typically 0.5 to 0.75 oz.