When it comes to adding aquafaba to a cocktail, the general rule of thumb is to use 2 tablespoons of aquafaba for every 1 egg white. However, it’s important to note that different drink recipes may call for varying amounts of aquafaba. Some recipes may recommend using as little as 1 tablespoon, while others might suggest using up to 1 ounce of aquafaba.
To ensure that the aquafaba blends smoothly into your cocktail, many bartenders recommend giving it a dry shake. This involves adding the aquafaba to a cocktail shaker without any ice and shaking it vigorously for about 10-15 seconds. This helps to emulsify the aquafaba and create a frothy texture.
If you don’t have a cocktail shaker, you can also use a hand-held emulsifier to whip the aquafaba before adding it to the cocktail. This can help to achieve a similar frothy consistency.
Now, let’s talk about my personal experience with using aquafaba in cocktails. I have found that the 2 tablespoons to 1 egg white ratio works well in most cases. It provides a good amount of frothiness without overwhelming the other flavors in the drink.
However, I have also experimented with using smaller amounts, particularly when making lighter and more delicate cocktails. For example, when making a gin fizz with aquafaba, I found that using just 1 tablespoon of aquafaba created a nice foamy texture without overpowering the gin.
On the other hand, when making a whiskey sour, I wanted a slightly thicker and creamier texture, so I opted for 2.5 tablespoons of aquafaba instead. This gave the cocktail a velvety mouthfeel that complemented the rich flavors of the whiskey.
The amount of aquafaba to use in a cocktail can vary depending on the recipe and your personal preference. The general guideline of 2 tablespoons per egg white is a good starting point, but feel free to adjust it based on the specific drink you’re making. Just remember to give it a good shake or whip it up before adding it to your cocktail for that perfect frothy finish. Cheers!