
A Better Way to Froth Your Cocktail
The pursuit of a superior egg white alternative has evolved well beyond aquafaba.
- story: Laurel Miller
- photo: Lizzie Munro
The pursuit of a superior egg white alternative has evolved well beyond aquafaba.
In "Drink Science," the White Lyan team explains how ingredients like aquafaba and soy lecithin can add textural complexity to cocktails.
Derek Brown translates his favorite song from the grunge era into cocktail form with this frothy, floral drink built on Singani.
From the classic Clover Club to the basil- and lemon-infused Green Park Cocktail, here are five of our best—and simplest—frothy drinks.
Somewhere between a Gin Fizz and a milkshake, the laborious Ramos Gin Fizz cocktail was born in New Orleans at Henry Ramos’ Imperial Cabinet Saloon in 1888.
Pisco, egg white and amaro shaken together for a "total cocktail nerd drink."
Building on a base of Contratto Bitter and tequila, plus grapefruit and lemon juices, Swenson dresses the summer-ready flavors for fall in this frothy sour.
Blood & Sand, a private cocktail club, offers 10 variations on the classic cocktail for which it is named. This is the most popular version.
A more delicate alternative to most brunch cocktails, the East of Eden combines gin, lemon juice, elderflower liqueur, and an inventive Gewürztraminer syrup.
Co.So's Carbonara Sour is a fresh and light vodka sour, with black pepper and citrus introducing a little kick, and a mellow savoriness from the guanciale-washed (fat-infused) vodka.