Many classic cocktails use egg whites to create a beautiful, creamy foam, and so far, the most popular vegan substitute has been so-called aquafaba: chickpea water. However, it has the downside of not being completely neutral in taste, and you’d need to make an incredible amount of hummus to use up the leftover chickpeas. Now, there’s another, much more practical solution!
Dr. Yanni’s Magic Foamer can replace egg whites in whisky sours, pisco sours, and any other drinks where you want a delicious foam. It comes in a handy bottle with a dropper, is entirely vegan, and works like a charm.
