Egg white has been (and continues to be) the go-to foaming agent for well over 100 years. Shaking the egg denatures the proteins, and the air that is incorporated while you shake results in a nice foam that holds up well in your cocktail. If you’re sensitive to the taste and aroma of egg, we recommend only using half an ounce.

A recent discovery of the last decade is this vegan alternative that can be used as a one-to-one substitute for egg white. It has a slight smell and taste but we find that this quickly dissipates in a cocktail. This is a good alternative, however the foam does not hold as long as egg.

A plant-derived organic chemical found in the soap bark tree. Packaged with a dropper, only a couple of drops into your cocktail is all you need! This method is quickly gaining popularity because of its convenience. We have a bottle of Instafoam behind our office bar and use it often.

A foaming agent mostly composed of fiber and a little bit of protein. This resin is from the bark of the African acacia tree. A classic cocktail ingredient that goes back 150 years. Gum arabic gives a silky and luxurious mouthfeel, and it's found in many of our syrups.