Fee BrothersFee Foam - Cocktail Foamer and Mixer, Egg Substitute, Vegan-Friendly, Gluten Free, 5 fl oz

This product works great for making a foaming cocktail. It is a great substitute to using egg whites in cocktails. It does not really change the flavor either. Great if you're looking to make whisky sours or anything else you'd like to froth up!

I have no idea if this is one of those things that I will really regret eating once new information about the highly scientific sounding ingredients comes to light, but sometimes I want to make a pretty foamy cocktail without the risk/hassle of using egg whites.I used to buy pasteurized egg whites, but some brands had seasoning so you have to be careful in selecting at the store, and the containers are always much larger than I need for cocktail purposes so I usually wasted most of it.This is very convenient being that I can just add a few dashes when I want to make a white lady or similar.

I bought this to use in an espresso martini recipe that used refrigerated Starbuck's espresso. An espresso needs foam! This works but I used about 10 drops per drinks (not the 3 that is suggested).

Not as good as egg whites but an great substitute

When I do not which to soften mix and I need a smooth foam but not an egg, taste altering, foam I use this fee foam. Recommend 15oz and a reverse shake for best results.

Fee Brothers makes the best bitters

The recommended amount does literally nothing - a heftier amount works but at that point don't put it in a bitters bottle. Even still, it's a tiny bit of foam and doesn't remotely work as well as egg white or aquafaba.It's taste is very tart, which can work in some cocktails but ruins others.It's cheap, I'll give you that, but cheap in terms of money and quality.A shame, since I love Fee Brothers actual bitters products!

It does what it does, it creates a foam in shaken cocktails, but that's it.The only application for this is if you just want to create a foamy look, or if you want to improve the foam created by something else in the drink.Pic is when I used it for a whisky sour. Normally I'd make this with egg white, today I added it as the only foaming agent, no egg. As you can see, there is foam, but it's not great. When I try to add drops of angostura bitter to garnish, the foam dissipated away. The foam by itself is also not a good looking one given by egg white; it's blotchy, does not look natural at all.When you use egg white, it also gives the drink a luscious texture when drank. This can't do that.It's interesting, but I'll stick with egg white. If you want a vegan option, just go with aqua-faba (chickpea water)