Shaker One here. I enjoy a good flip. And by flip I am referring to a cocktail shaken with an egg white to create a foamy “head” on top. In addition to the head, you also get a sort of velvety mouth feel to the drink itself. I find it lovely.
But there are many who have an aversion to the idea of using raw eggs in any form. For this there are foaming products which are supposed to create the same result without the accompanying danger of salmonella. I’ve long been curious about their efficacy and on my last trip to The Candy Store (Beverage Warehouse) I picked up a bottle to try.
My liquid guinea pig? The Spicy Lemon Drop. Feeling a bit scientific, I threw a few dashes of our new friend Frothee into the shaker with the ice and ingredients as instructed. <shakeshakeshake>
It poured out into the glass with a somewhat more subdued head than I get with an egg white, but still noticeable. And as I raised the glass to my lips I noticed a subtle smell. Not quite plastic, not quite chemical, but also not quite pleasant. Hmmmm, maybe it just has a bit of an odor. I forged ahead.
Gahhhh~there was that oddness in the taste as well! I got about 1/3 of the way through, trying to tell myself that I’d get used to it. It isn’t overpowering, but because I could smell it as well as taste it with each sip, I found it mildly repugnant. My poor lovely Spicy Lemon Drop, sacrificed down the drain in the name of science. (a moment of silence in deference to his service please)
Conclusion: Frothee-darken my shaker no more. I’d sooner risk raw egg ramifications. If you’re pregnant or immune compromised I would not recommend a flip. But then if you fall under those categories perhaps you shouldn’t be having a cocktail to begin with. I’ll stick to my egg whites to get a good foam.
And now I’m off to wash the taste of Frothee from my lips. Gahhh.
