It’s a bit weird when you think about it. While many of us couldn’t imagine a classic Amaretto Sour without the traditional egg white, for the majority of the public the thought of raw egg in cocktail is off putting and makes us less likely to order.

A recent survey found that 17% of people didn’t know that egg white was used in cocktails at all, while 73% are completely put off by egg white in cocktails.

OGGS, based in London, produce OGGS Aquafaba, a plant-based egg alternative made from chickpea water.

Foaming just like an egg white when shaken, OGGS Aquafaba makes the perfect cocktail topper. But unlike egg white, it can hold its structure for hours not minutes, meaning your beautiful cocktail stays beautiful. As an ambient product with over 6 month’s shelf life and no allergens in sight, it’s a no mess, no fuss solution for cocktail servers everywhere. 

Venues including The Alchemist, Giggling Squid, Dirty Martini and more already use OGGS Aquafaba instead of eggs in their cocktail menu.

With hospitality under pressure to make offerings work as hard as possible, it’s increasingly important to create menus that are as accessible as possible. Removing egg white from cocktails is a simple swap that benefits customers as well as the planet.

OGGS Aquafaba produces 72% less CO2e than eggs, meaning that the switch can have a huge impact towards CSR and sustainability goals for bars and restaurants. 

Noah Villeneuve at Club Soda Tasting Room said: “We want to make cocktails as accessible as possible. When I’m curating a menu, I want to make it vegan, gluten free, nut free - basically reduce allergens as much as I can. OGGS is a quality product that functions great in cocktails.”

For more information, visit loveoggs.com or contact [email protected].

*Source, survey of 60 cocktail drinkers by OGGS, May 2023