I know, that a lot of people in the industry are rolling their eyes, if you are using the moniker mixology or mixologist. However I totally see, that a lot of modern cocktail creation and especially the ingredients manipulation goes far beyond the classic methodology of a bartender. I believe, one of the most clever new introduction in bartending in the last years has been the use of aquafaba as egg white substitute in the bar. What is aquafaba? Aquafaba is the cooking liquid of pulses - and in most cases it is based on chickpeas. What to do with aquafaba? Instead of using egg white in foams or as cocktail ingredient (as foaming agent and for a smoother mouth feeling), you can use aquafaba (1:1 ratio). What are the advantages of aquafaba? There is one significant advantage: aquafaba is vegetarian / vegan. More and more people are avoiding animal protein - hence it fits perfectly into these times Aquafaba is a byproduct - and if "your kitchen" is usi