Aquafaba Cocktail Foamer and Mixer, Natural Egg Substitute, Vegan, 34 fl oz

Description

• REAL EGG WHITE PERFORMANCE, ZERO SYNTHETIC ADDITIVES Unlike conventional cocktail foamers made with propylene glycol and polysorbate, Very Aquafaba is made from just two ingredients: chickpea water and chickpeas. You get the dense, stable, protein-rich foam that egg whites produce naturally.
• PERFECT FOR SOURS, MARTINIS & CLASSIC FOAM COCKTAILS Works flawlessly in whiskey sours, pisco sours, amaretto sours, clover clubs, gimlets, and espresso martinis. Use the dry shake or wet shake method it whips to stiff, long-lasting peaks every time, batch after batch.
• STANDARDIZED FOR PROFESSIONAL CONSISTENCY Unlike canned chickpea liquid, Very Aquafaba is filtered, concentrated, and calibrated to perform identically every single time. Trusted by Michelin-starred chefs and professional bartenders across Europe. No surprises behind the bar.
• NO RAW EGG RISK. NO REFRIGERATION BEFORE OPENING. NO MESS. Eliminate the food safety concerns of raw egg white handling. Shelf-stable until opened, free from eggs, dairy, gluten, and all major allergens. Safe to serve guests with dietary restrictions or egg allergies with no compromise on foam quality.
• 34 oz = 33 COCKTAIL SERVINGS Use approximately 30ml per drink (one egg white equivalent). No cracking eggs, no waste, no separation. Available in liquid format for immediate use behind the bar just shake, strain, and pour.

The Cocktail Foamer Built for Bartenders Who Know the Difference There's foam that floats on top of a drink. And then there's the kind of foam that makes a cocktail dense, silky, and stable enough to hold its shape from shaker to service. Very Aquafaba delivers the second kind. Made from refined, standardized chickpea water, this is the professional-grade egg white substitute used by bars, restaurants, and mixologists across Europe. Two ingredients. No chemicals. No compromises. Why Bartenders Are Switching Most commercial cocktail foamers are built on synthetic surfactants propylene glycol, polysorbate 80, preservatives. They create bubbles. Very Aquafaba creates foam. The difference shows up the moment you taste it: a smooth, creamy texture that adds body to the drink, not just a soap-like layer on top. This is what professional aquafaba does that synthetic foamers can't replicate. It contains the natural proteins and saponins from chickpea water that behave exactly like egg white proteins under agitation building structure, holding air, and giving your cocktail that signature velvety finish. Works with Every Classic Foam Technique Dry shake it for maximum volume. Wet shake it for a finer, smoother texture. Add it last over a reversed dry shake. Very Aquafaba is consistent enough to nail any technique with results that hold through plating, garnishing, and service. Classic applications: Whiskey Sour, Pisco Sour, Amaretto Sour, New York Sour, Clover Club, Ramos Gin Fizz, Gimlet Royale, Espresso Martini. Clean Label. Allergen-Free. Bar-Ready. Free from eggs, dairy, gluten, nuts, and all major allergens a safe option for serving every guest, without having to think twice. No refrigeration required before opening. Shelf-stable, easy to store, and ready to pour when you are. 34 oz. 33 cocktail servings. No waste, no cracked shells, no food safety paperwork. Very Aquafaba. The natural choice for the professional bar.

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