Egg whites have been used in cocktails for over years, spawning generations of fizzes , sours and repetitive motion injuries. In fact, their retrieval from the dustbin of history was a central cause of the early cocktail renaissance. But in the age of food allergies and specialized diets, many bars have ditched eggs altogether, seeking alternative means of achieving that signature fluffy texture. For the last five years, aquafaba, the residual liquid at the bottom of canned chickpeas, has been the go-to substance for bars seeking a vegan alternative to eggs. The active ingredient in Fee Brothers Fee Foam , a bottled product first introduced in , is a foaming agent known as Polysorbate
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Fee Brothers foam adds a finishing touch to your mixed drinks. Fee Foam is used in shaken cocktails to provide an attractive frothed head without the need for egg whites. Brandbar Absent Xenta Absenta.
The pursuit of a superior egg white alternative has evolved well beyond aquafaba.
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