How Cocktail Foamer Began: From Health Hazard to Innovation

It all started behind the bar, late nights and endless shifts. Back then, egg whites were the go-to for silky cocktail foam.

Every night, the same thing happened. Open cartons sitting out on the bench for twelve hours straight, no refrigeration, no labels, no dates. By the end of a busy service, it wasn’t just unappealing it was a genuine health risk. Eventually, my venue manager had enough. He called it: “No more egg whites behind the bar.”

At first, that felt like a death sentence for half the menu. But looking back, that moment changed everything. I’d always disliked aquafaba the smell, the inconsistency, the cleanup and waste. So, instead of compromising, I started experimenting. Testing, blending, shaking. Trying to find something that gave the same texture, the same density, but without the mess, waste, or safety concerns.

That’s where Cocktail Foamer was born. Out of frustration, necessity, and a little bit of obsession. What started as a workaround became a solution something bartenders could actually rely on, batch after batch, service after service.

Now, it’s more than just a product. It’s proof that innovation in hospitality doesn’t always start with big ideas. Sometimes it starts with a sticky bar mat, a bad smell, and one too many eggs left out overnight.