The Original Cocktail Foamer
Cocktail foam, without the egg.
A plant-based, flavor-neutral foamer made by a working bartender. One dropper gives any sour, fizz or espresso martini a dense crown that holds. No egg white, no aquafaba, no aftertaste. No synthetic ingredients.
- $29.99 a bottle
- Free US shipping on every order
- About 100 cocktails a bottle
The Problem
Every foam leaves something behind
Egg white
Raw egg in every glass: an allergen, a food-safety line to manage, and a 'wet dog' note when it isn't fresh. Separated whites keep a few days, refrigerated, and most of the carton is thrown away.
Aquafaba
The vegan workaround. Free, but it's chickpea water: reduce it, strain it, hope this can matches the last one, and taste the legume underneath. A few days in the fridge and it's gone.
Other foamers
Several foam perfectly well and still leave something behind: a flavor of their own, or an allergen on the ingredient panel. Read the label before it goes in a guest's glass.
So we built one that adds texture, and nothing else.
The Ritual
Refined Through Ritual
One dose, one shake, and a crown that rises on its own.
One full dropper into the tin
About 1 mL, in with the rest of your build. Half a dropper for a lighter cap. No measuring by eye.
Shake with ice, strain, then dry shake
Shake hard with ice to chill and dilute, strain the ice out, then seal it back up and shake again without ice. That second, dry shake is what builds the dense crown.
Pour, and give it ten seconds
Strain into a coupe, rocks or flute. The foam rises on its own and settles flat.
The crown holds
Pearl-white, clean, still, and it stays while you drink. The drink underneath tastes like the drink.
The Proof
Everything a cocktail foam should be
About 100 cocktails a bottle
One full dropper per drink from a 100 mL bottle. A half dropper for lighter foam stretches it closer to 200. Either way, about 30¢ a drink.
Plant-based, allergen-free
A foaming agent drawn from plants does the work. No egg, no dairy, no nuts, no soy, no gluten. Vegan.
Neutral flavor
Charcoal-filtered so the foam adds texture and nothing else. Your sour still tastes like your sour.
Shelf-stable, no refrigeration
Preserved in a 40% alcohol base, it lives on the backbar at room temperature and pours the same crown, batch after batch.
The Comparison
Measured against the alternatives
Every foam makes bubbles. The difference is what else it leaves in the glass, and what it costs you before the shake.
| Alexander'sOriginal Cocktail Foamer | Aquafaba | Egg white | |
|---|---|---|---|
| Prep per drink | Yes.One dropper | Drain, reduce, strain | No.Crack, separate, discard the yolk |
| Cost per cocktail | About 30¢ | A few cents, plus the prep | About 30¢ |
| Flavor and aroma | Yes.Neutral | No.Legume note | No.Eggy when it isn't fresh |
| Consistency | Yes.Same crown, every pour | No.Varies can to can | No.Varies egg to egg |
| Shelf life | Yes.Shelf-stable | No.A few days, refrigerated | No.Up to 4 days, refrigerated |
| Allergens | Yes.None | Legume | No.Egg |
Field Reports
What Bartenders Say
Order
One bottle, or two.
Free US shipping on every order. Ships from our lab in California.
Original Cocktail Foamer
$29.99100 mL · about 100 cocktails
The bottle. One dropper per drink, shelf-stable, hand-batched.
- Best value
The Pair
$49.992 × 100 mL
One for the bar cart and one to give, or one now and one for when it runs out.
Bars and restaurants: case pricing on the wholesale page.
Our Origins
Born from the hands of bartenders
Formulated from scratch behind a working bar, batch-tested in service, and refined until the crown was both beautiful and practical. We make every batch ourselves and measure every step of it.
Read our origins- Hand-batched in California
- Vacuum degassed at 500 mbar
- Buffered to pH 4.1
- Filtered through activated charcoal
For bars & restaurants
Built for the well, not the walk-in.
No raw egg on the line, nothing to refrigerate, about 30¢ a drink, and one dose that every bartender on the shift pours the same. Case pricing for working bars and restaurants.
Questions
What people ask before they order
Does it change the taste of the drink?
No. It's charcoal-filtered to be flavor-neutral and used at about one millilitre a drink. Side by side with egg white, the only difference you taste is that there's no egg.
What's in it?
A foaming agent drawn from plants, plant-based stabilizers that give the bubble wall its structure, a touch of acidity for balance, and a natural emulsifier that holds it together. Every batch is charcoal-filtered, which is why it tastes like nothing, and carried in food-grade alcohol so it stays shelf-stable without preservatives. No egg, dairy, nuts, soy or gluten. The full ingredient list is on the label.
Is there alcohol in it?
Yes: the carrier is 40% alcohol by volume, which is what keeps the bottle shelf-stable. One dropper adds about as much alcohol to a cocktail as a dash of bitters.
How much do I use, and how far does a bottle go?
One full dropper (about 1 mL) per cocktail. A half dropper works for a lighter cap. At a full dropper, a 100 mL bottle makes about 100 drinks; at a half, closer to 200.
Which drinks does it work in?
Anything you'd use egg white in: whiskey, pisco and amaretto sours, gin fizzes and the Ramos, Clover Clubs, espresso martinis. It will also crown a daiquiri or a margarita if you want one.
Does it need refrigeration?
No. Room temperature, cap on, out of direct sun. It lives on the backbar.
Shipping and returns
Shipping is free on every order in the US, and we ship from our lab in California. Expedited options are offered at checkout. If anything arrives damaged or isn't right, write to us through Speak with the Lab and we'll make it right.
I run a bar. How do I try it?
Case pricing for bars and restaurants is on the wholesale page. For anything else, a quote for a group of venues or a question about use on your menu, write to us through Speak with the Lab.
Something else? Ask Edmond, our lab assistant