Aquafaba is a useful addition to any bartender’s toolkit — an ingredient once discarded, now playing a key role in modern cocktails. Made from the liquid in a can of chickpeas, it helps create smooth, foamy drinks without the need for eggs. It’s become a go-to choice in vegan bartending, giving a simple and practical way to add texture and visual appeal.
With bartenders increasingly practicing no-waste, aquafaba serves as a solution that repurposes what would typically be thrown away. The name itself combines the Latin words for water, “aqua,” and bean, “faba,” a simple term for an ingredient that’s changing cocktail crafting approaches.
What is aquafaba?
Aquafaba has several advantages that have contributed to its popularity in cocktail creation. For vegans or those with egg allergies, it completely clears out concerns about raw egg consumption. There’s no risk of salmonella, making it a safe alternative regardless of the season or serving situation. This safety factor alone makes it a great option for bartenders serving diverse clients.
While some people might worry that it would add a bean-like flavor, aquafaba is practically fragrance-free and tastes neutral after shaking. The slightly earthy notes present in the raw liquid disappear during mixing, leaving behind only the texture without compromising the flavor profile of the drink.
For establishments practicing sustainable bartending, aquafaba highlights creative upcycling. By using a product that would otherwise be wasted, bars can reduce their environmental impact while expanding their many options to include egg-free versions of classic cocktails.
The science behind the foam
It all comes down to aquafaba’s distinctive molecular structure. It works because the proteins found in egg whites are also in beans and bean cooking liquid. These proteins, when shaken, create stable air bubbles that result in the signature foam.
When shaken vigorously in a cocktail shaker, aquafaba unfolds its proteins and traps air, creating a stable foam similar to beaten egg whites. This foam adds both visual appeal and textural complexity to drinks, softens acidic edges and creates a silky mouthfeel that contributes to the overall drink quality.
Unlike egg whites, which can sometimes add a subtle but noticeable odor to cocktails, aquafaba produces a cleaner foam. This neutrality makes it especially valuable in delicate cocktails where even slight off-notes could disrupt the intended flavor profile.
Making and storing aquafaba
Getting aquafaba couldn’t be simpler, with options for every level of commitment. The most straightforward method is using the liquid from canned or bottled chickpeas, though some note this can have a slight metallic taste. For a fresher option, you can make it from scratch by soaking dried chickpeas overnight, then cooking them until tender.
For homemade aquafaba, start by soaking dried chickpeas in water for eight to 12 hours. Next, drain the soaking water and add fresh water before cooking the chickpeas until very tender, about 40-60 minutes. After cooking, strain and reserve the cooking liquid. If the liquid appears too thin, reduce it slightly to achieve a more viscous consistency.
Once made, aquafaba should be stored in a clean bottle with a lid in the refrigerator, where it will keep for up to one week. For longer storage, you can freeze aquafaba in ice cube trays, creating convenient pre-portioned amounts for future use. When needed, simply microwave a frozen portion for about 25 seconds, allow it to reach room temperature and use it in your cocktail.
Mixing techniques for perfect foam
Creating excellent aquafaba foam requires proper technique, but it’s no more complicated than working with egg whites. The general conversion ratio is straightforward: use 2 tablespoons of aquafaba to replace one egg white or 3 tablespoons for a whole egg. In practice, most cocktail recipes call for between 3/4 ounce to 1 ounce of aquafaba per drink.
For the best results, use the dry shake method. Start by adding all ingredients, including aquafaba, to a cocktail shaker without ice. Then shake vigorously for 30-45 seconds to develop foam before adding ice to the shaker. Finally, shake again to chill the drink and strain into the appropriate glass.
Some bartenders prefer to reverse this process, doing the ice shake first, followed by the dry shake. Try both methods to see which gives you better results.
Classic cocktails reimagined
The adaptability of aquafaba is perfect for traditional sour-style cocktails, where egg whites play a crucial role. Here are some classics that will work well with aquafaba.
Whiskey sour
This iconic application maintains all the tangy-sweet balance of the original whiskey sour with a beautiful frothy crown. A basic recipe combines 2 ounces of bourbon, 3/4 ounce of freshly squeezed lemon juice, 1/4 ounce of simple syrup and 1 ounce of aquafaba, garnished with a few drops of aromatic bitters.
Pisco sour
This South American classic adapts perfectly to aquafaba, maintaining its signature creamy texture while becoming accessible to vegan drinkers. The play between the grape-based pisco and the neutral aquafaba allows the citrus notes to shine through.
Gin fizz
The addition of carbonated water to a gin fizz creates a refreshing, fizzy drink, where aquafaba creates a stable foam that lasts significantly longer than egg white versions. For a fresh variation, try a grapefruit gin sour with 2 ounces of gin, 3/4 ounce of simple syrup and 1 ounce each of grapefruit juice, lemon juice and aquafaba.
Clover club
This pre-Prohibition cocktail made with gin, raspberry and lemon juice benefits from aquafaba’s neutral profile, allowing the bright fruit notes to take center stage without competition from egg whites.
Creative contemporary applications
Beyond the traditional sours, innovative bartenders have expanded aquafaba’s applications in new directions.
Flavored foams
Unlike egg whites, aquafaba readily accepts flavoring agents, making room for creative toppings. Try infusing it with herbs, spices or bitters before shaking to create distinctive flavor profiles for signature drinks.
Vegan flips
Historically containing whole eggs, flip cocktails can be reimagined using aquafaba. A gin flip combines gin, heavy cream, simple syrup and aquafaba, finished with grated nutmeg for a completely egg-free version of this rich classic.
Dairy-free eggnog
Seasonal favorites like eggnog can also be adapted using aquafaba, allowing everyone to enjoy holiday traditions. Combine aquafaba with milk alternatives, sugar and bourbon or rum for a plant-based nog.
Layered textures
Many mixologists use aquafaba to create multi-layered drinks where different densities create striking visual effects as well as textural contrasts. It helps add visual impact and height to drinks with foam in a contrasting color to the other layers.
Why you should try aquafaba in your cocktails
Home and professional bartenders are exploring new techniques, and aquafaba continues to stand out for its practicality, sustainability and reliable performance. It mimics the texture and foam of egg whites without the concerns associated with raw eggs, making it a smart choice for home use and a key ingredient in vegan mixology. Its neutral flavor preserves a cocktail’s balance, while its stable foam adds a polished, professional finish.
In professional settings, aquafaba brings even greater value. It expands menu options for guests with dietary restrictions without compromising quality or presentation. As inclusive and thoughtful drink menus become increasingly important, aquafaba proves itself as more than just a substitute — it’s a modern solution that fits the values of modern drink-making. If you’re experimenting at home or refining a bar program, aquafaba is a worthy addition to your toolkit.
Ksenia Prints is a food writer, blogger, photographer and recipe developer from Montreal, Canada. She blogs over at My Mocktail Forest, writing about alcohol-free food and drink.