We use FiFo (vegetable propylene glycol foaming agent) instead of egg whites. Every time.
A small dash (roughly 4-5 drops) per drink. Dry shake first to build the foam, then wet shake with ice.
Sours, fizzes, anything that wants a foam cap. Specifically on our menu: the Espresso Martini batch and any classic sour ordered off-menu.
The skill. A bad shake produces bad foam regardless of agent. Dry shake long. Wet shake long. Strain hard.
Tags: technique, foam, vegan