The article discusses the ongoing egg shortage of 2025 and its impact on cocktail enthusiasts, tying it back to the rich history of cocktails that often utilize eggs. Historical references include early drinks like flips and possets, connecting the evolution of these beverages with the accessibility of eggs and refrigeration. In light of the high cost of eggs, the article suggests aquafaba, or 'bean water,' as a viable and flavorful substitute for egg whites in cocktails, underlining its effectiveness in providing emulsifying properties without altering the drink's taste.
Aquafaba, the liquid from canned chickpeas, serves as a compelling substitute for egg whites in cocktails and offers emulsifying properties without the taste of beans.
High egg prices might create challenges for cocktail lovers, but the rich history of cocktails and creative substitutions showcase the resilience and adaptability of mixologists.
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