No Eggs? Aquafaba to the Rescue!
The Great Egg Shortage of 2025
There’s an old saying that goes: "Build a better mousetrap, and the world will beat a path to your door." However, a better modern adaptation might be "suggest that there’s a mousetrap shortage, and the world will create one for you."
Proof of this is the great egg shortage of 2025, not to be confused with the great toilet paper shortage of 2020, or the great Chartreuse shortage of 2024. But this one’s real — or real enough, judging by the barricaded doors of the empty egg cooler at Costco.
A Brief History of Eggs and Cocktails
Eggs and cocktails have a long history. Some of the earliest cocktails were the flip and the posset of the Colonial period in America. Both are essentially warmed eggnogs mixed with spirits. Eventually, these warmed eggnogs transitioned into the chilled versions so predominant today — I suspect that happened when refrigeration created safer eggs and ready ice — just as cocktails transitioned from batched "punches" to individualized beverages. It has even been suggested that the name "cocktail" is derived from the rooster-shaped egg cup, called a "coquetier," which was reportedly used to serve mixed drinks in the early 1800s. Those coquetiers are still around — soft boiled eggs anyone? — and they suspiciously hold exactly 2 ounces, the perfect measurement for those first mixed drinks that came without ice.
The Rise of Aquafaba
So, when eggs approach $1 each, what’s a cocktail enthusiast supposed to do? What we always do: We substitute. And luckily for us, the substitution has been around for quite some time. It’s called aquafaba, or "bean water," and is the clear liquid that canned garbanzo beans (chickpeas) are stored in.
As it turns out, aquafaba doesn’t taste like beans, or more correctly, it doesn’t taste enough to matter in a cocktail. What aquafaba does do is provide the emulsifying action and weight that egg whites do. It has long been a staple in vegan cooking, especially for desserts, everything from chocolate mousse to lemon meringue.
Aquafaba in Cocktails
A 15-ounce can of garbanzo beans will yield about 5 ounces — give or take — of liquid equivalent to about four eggs. A typical can of garbanzo beans costs about $1, and can be had for much less if purchased in bulk, which means that it was already far more cost-effective than the egg ever was. And that’s just for the liquid, not to mention that you also have the beans, too.
As an added bonus, aquafaba has a better shelf life than eggs and has a much, much lower threshold for salmonella contamination, all of which just goes to show you that sometimes a shortage — artificial or not — can lead you to a better adaptation.
Recipes
Here are three traditional egg white cocktails reimagined with aquafaba:
Ramos Fizz
- 1 ½ ounces Alamere London Dry Gin
- 1 ounce heavy cream, or heavy cream alternative
- ½ ounce fresh-squeezed Meyer lemon juice
- ½ ounce simple syrup
- 1 ounce aquafaba
- Freshly grated nutmeg
- Small orange wheel, sliced halfway through
- Directions: Combine all liquid ingredients in a cocktail shaker with ice. Shake until it’s frothy and cold, and then strain into a chilled cocktail glass. Hang the orange wheel on the rim of the glass using the cut slit, and dust with nutmeg.
Whiskey Sour
- 1 ½ ounces Unsinkable Rye Whiskey
- ¾ ounce fresh-squeezed lemon juice
- ¾ ounce fresh-squeezed lime juice
- ¾ ounce simple syrup
- 1 ounce aquafaba
- 2 Tempus Fugit candied cherries
- Directions: Combine all liquid ingredients in a cocktail shaker with ice. Shake until cold and foamy. Strain into a chilled coupe glass. Skewer cherries with a long wooden pick — long enough to traverse the serving glass — and place across the top.
Sloe Gin Fizz
- 2 ounces Spirit Works Sloe Gin
- ½ ounce Luxardo Maraschino liqueur
- 1 ½ ounces fresh-squeezed Meyer lemon juice
- ½ ounce simple syrup
- 1 ounce aquafaba
- Splash of sparkling water
- 2 Luxardo cherries
- Directions: Combine the first four ingredients in a cocktail shaker with ice. Shake until cold and foamy. Strain into an ice-filled serving glass and top with soda water. Skewer cherries with a long wooden pick — long enough to traverse the serving glass — and place across the top.
Conclusion
As the great egg shortage of 2025 continues to unfold, it’s clear that aquafaba is here to stay. With its versatility, cost-effectiveness, and safety, it’s the perfect substitute for eggs in cocktails. So, the next time you’re faced with an egg shortage, remember: aquafaba is the answer.
Frequently Asked Questions
Q: What is aquafaba?
A: Aquafaba is the clear liquid that canned garbanzo beans (chickpeas) are stored in.
Q: What is the taste of aquafaba?
A: Aquafaba doesn’t taste like beans, or more correctly, it doesn’t taste enough to matter in a cocktail.
Q: How does aquafaba work in cocktails?
A: Aquafaba provides the emulsifying action and weight that egg whites do, making it a great substitute in cocktails.
Q: Is aquafaba safe to use in cocktails?
A: Yes, aquafaba has a much, much lower threshold for salmonella contamination than eggs, making it a safer choice for use in cocktails.
