Electric Milk Frother for Cocktails, Battery Powered

For anyone with many sours on the list and little time. The foam on an egg white cocktail is traditionally made with a dry shake, a first shake without ice whose only job is to whip the protein: that is twenty or thirty seconds a drink, and over an evening with forty sours it becomes twenty minutes of arm work. The frother does the same job in seconds.

The agitation breaks up the proteins in the egg white and spreads them around the air bubbles, forming a stable structure: it is the same thing that happens whipping egg white to peaks, only on a smaller scale and inside an acidic cocktail. The acid actually helps the stability, which is why sours with lemon juice whip better than a neutral drink. The result is the firm head that finishes a Whisky Sour or a Clover Club, and that holds a pattern of bitters drops.

• Power: battery, batteries not included
• Use: whipping egg white for fizzes and sours
• Drinks: Clover Club, gin fizz, sours with egg white
• Advantage: replaces the dry shake, which takes 20 to 30 seconds a drink
• Alternative: the whipping spring dropped into the shaker

Choose the electric frother if

Egg white sours are a serious line on the list and the service is fast. If you make two or three a night, the dry shake by hand is enough and takes no room on the counter.

Frother or whipping spring

They are two routes to the same result and both are worth knowing. The spring goes inside the shaker and whips during the shake, so it adds no step but still needs the dry shake; the frother is an extra step but a very quick one, and it frees the shaker. Anyone working alone behind the bar usually prefers the spring, because they have no free hand; anyone with a team prefers the frother, because the move can be handed to somebody else.

The alternatives to egg white

Worth saying because it is a frequent question on the floor: anyone who does not want raw egg can use aquafaba, the liquid from a tin of chickpeas, which whips in much the same way and holds the same structure. The frother works identically on both, and for a venue wanting a vegan version of its sours it is the simplest answer, with no change of equipment or technique.

Time, which is the real cost

Thirty seconds of dry shake a drink sounds like nothing until it multiplies. Over forty sours in an evening it is twenty minutes of pure arm work, and twenty minutes taken from everything else: orders, till, guests at the counter. The frother does not improve the foam, it gets the same foam in less time, and that is exactly why it is bought.

Care

Rinse the whisk straight after use, because egg white drying on metal is more stubborn than any sugar and sets within hours. The tool does not go under water: wash the metal part only, keeping the body with the batteries out of it. Take the batteries out if it is left unused for a long time.

FAQ

Does the electric milk frother replace the dry shake? Yes, it does the same job in seconds instead of twenty or thirty.

Are batteries included? No, they are bought separately.

Does it work with aquafaba? Yes, it whips the same way: it is the answer for sours without egg.

Can it go under water? No, only the metal whisk is washed.

Does it improve the quality of the foam? It gets there faster: the quality depends on the egg white, the acid and the technique.

The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.

Dispatched from Rome, Italy. 15-day returns, free of charge. Questions before you order? Message us on WhatsApp on +39 351 929 6937.

For the other foam and texture tools, see the molecular mixology category.