Bar Foam – A Cost-Effective Egg White Alternative for Bar Programs
Egg White Cocktails in an a Rapidly Changing Market
Egg whites have long been a staple in classic cocktails and nearly every bar program, providing a silky texture and beautiful foam to drinks like the Whiskey Sour and the Clover Club. However, with the recent rise in egg prices due to the avian flu epidemic reaching an average of $5.90 nationwide, with more price increases to come, many beverage managers are questioning whether the cost is worth it.
Beyond rising egg prices, factors like yolk waste, spoilage concerns, and dietary restrictions are more reasons to re-think eggs in bar programs.
The need for a practical alternative to the egg white has never been greater.
Enter Bar Foam—a reliable, cost-effective substitute that delivers the same luxurious mouthfeel without the waste. This innovative solution is easy to make, shelf-stable, and allergen-free. In this article, we’ll explore what Bar Foam is, how it compares to egg whites, and why bars should consider making the switch.
What Is Bar Foam?
Bar Foam is a house-made foaming agent that replicates the texture and presentation of egg whites in cocktails. I first heard about this idea in Kevin Kos’s Super Foam Recipe (based off of Mike Capoferri’s Sour Syrup). This formula offers an efficient and scalable alternative to traditional egg whites.
However, other foaming alternatives have existed for a while, such as aquafaba (chickpea water) and commercial products like Fee Brothers Fee Foam (first introduced in 1966!) While aquafaba is a popular vegan substitute, it can introduce unwanted flavors and spoil quickly. Fee Foam, on the other hand, is a convenient off-the-shelf option but won’t provide the same level of control, customization, and cost-efficiency as a house-made recipe.
Bar Foam is composed of just a few simple ingredients:
Water
Gum Arabic (acts as a thickener to replicate egg white’s natural viscosity)
Xanthan gum (enhances viscosity and foam stability)
Methylcellulose (the key foaming agent)
These components work together to create a rich, lasting foam, making Bar Foam an excellent alternative to eggs in cocktails. It still requires refrigeration, but has a significantly longer shelf life than fresh egg whites or aquafaba.
How Bar Foam Compares to Egg Whites
When deciding whether to replace egg whites in a cocktail program, bars need to consider several key factors:
Texture & Foam Quality: Super Foam produces a thick, stable foam comparable to egg whites, maintaining the visual appeal and mouthfeel of classic cocktails.
Taste & Smell: When used in cocktails, egg whites are known to produce a mild “wet dog” odor. Bar Foam smells & tastes transparent, so the other ingredients in the cocktail can truly shine.
Shelf Life & Storage: Like eggs, Bar Foam requires refrigeration but has a longer shelf life, reducing waste and improving efficiency. In our testing, Bar Foam can last refrigerated for 1-2 weeks.
Cost Efficiency: The cost of eggs fluctuates, but a batch of Bar Foam costs significantly less than using eggs over time, making it a budget-friendly choice.
Allergen-Free & Vegan-Friendly: Unlike eggs, Bar Foam is safe for those with egg allergies and opens up cocktail options for vegan guests, allowing your bar to cater to a wider audience.
Implementing Bar Foam in Your Bar Program
Switching to Bar Foam is a straightforward process, but proper execution is key to maintaining cocktail quality and guest satisfaction.
Recipe & Preparation: Making Super Foam Syrup is simple. Bars can create a consistent batch in advance, ensuring ease of use during service.
Training Staff: Bartenders need to be trained on how to incorporate Super Foam Syrup into existing cocktail builds, ensuring they can shake and serve drinks correctly. Some key points to consider:
Substituting Egg White for Bar Foam: Bar Foam can be substituted 1:1 with egg whites in cocktails.
Shaking: Bar foam works best with reverse dry shaking—shaking the cocktail with ice, straining the cocktail back into an empty shaker, and finishing with a dry shake.
Customer Experience: Some guests may be wary of ingredient changes. Staff should be knowledgeable about the benefits—cost efficiency, sustainability, and allergy-friendliness—so they can confidently explain the switch.
Costing Complexity: Introducing house-made ingredients like Super Foam Syrup can complicate recipe costing and staff training. This is where Spec proves useful—Spec helps bars track recipe costs, manage inventory, and streamline staff education, ensuring that even the most intricate house-made components are costed and communicated effectively.
See how much Bar Foam would cost in your drinks using Spec.
Bar Foam Recipe
Ingredients
1 L: Water
6 g: Food-Grade Methycellulose
0.6 g: Xantham Gum
30 g: Gum Arabic
Directions
Start by boiling 1/3 of the water used in the recipe (333 mL).
Combine boiling water with Methylcellulose and whisk gently to combine. Some Methylcellulose may not dissolve until the rest of the water is added in step 4.
While the mixture is still hot, add Gum Arabic and Xanthum Gum by sifting it through a sieve and whisk to combine.
Once the dry ingredients have mostly dissolved into the hot water, add the remaining cold water (667 mL) and whisk to combine.
Label and store refrigerated until use.
Better Foam, Lower Costs—It Might Be Time to Make the Switch
Bar Foam offers a cost-effective, allergen-free, and long-lasting alternative to egg whites, making it an attractive option for bars looking to cut costs and reduce waste. Its easy preparation and consistent results make it a valuable addition to any bar program.
If you’re looking to optimize your bar’s efficiency and simplify costing for house-made ingredients like Bar Foam, Spec is the solution. Our platform makes it easy to track ingredient costs, standardize recipes, and train staff seamlessly. Sign up for a free account today and see how Spec can help your bar run more smoothly!
