Bartenderly
How to Make a Foamy Cocktail Without Eggs
A vegan spin on a Pink Lady and a Whisky Sour — with the unexpected power of pineapple!
Want a cocktail veganized? Bought a bottle of something and don’t know what to do with it? Need a cool mocktail? Want to make your own liqueur? We’ll drink to that. Bartenderly is here to make all your vegan drinking dreams come true. If you want to check on whether a specific brand of alcohol is vegan, I recommend Barnivore.
When considering foamy cocktails traditionally thickened by egg whites, aquafaba naturally leaps to mind as an alternative way to make these drinks vegan. Now, I love aquafaba and its boundless versatility. There is another option you can try though: pineapple juice. Yes! Shaken thoroughly, pineapple juice can achieve that same thick layer of dense, soft foam on top of your cocktail. I assumed the reason for this would be something quite complex and went down a Google rabbit hole trying to find out — is it the bromelain? Some other enzyme? Oxygen trapped in the fruit? Alas, my thorough searching revealed nothing particularly conclusive. I finally asked Facebook, and a bartender friend immediately and concisely replied, “protein.” So there you have it. There is a bit more to it than that, involving acids and fibres and so on, but I was…
