Fee Brothers Fee Foam

Fee Foam is a foaming bitters from Fee Brothers, made to give a cocktail a frothy head without egg white. It is a bar tool more than a flavoring ingredient. Bitters in this role are used by the dash, and a small amount is usually enough to build a cap of foam on a shaken drink. The label and bottle size are the best guide to exact strength and ingredients, since this listing doesn't give a measured ABV or flavor breakdown. As with most cocktail bitters, expect it to sit well below the level of a full liqueur in sweetness, with little sugar contribution. The main use is in sours and other citrus-forward drinks that classically call for egg white, such as a whiskey sour, a pisco sour, a gin fizz or a Clover Club. Add a few drops to the shaker with the spirit, citrus and syrup, shake hard over ice, then strain. Many bartenders dry-shake first (no ice) and then shake again with ice, which gives the foam more body. Foam from a bitters product is typically lighter and quicker to fade than a true egg-white cap, so serve the drink soon after straining. Because it is used in drops, a single bottle covers a lot of drinks. Start with the amount the label suggests and adjust, since too much can add a bitter or herbal edge to a delicate drink. Serve foamed sours in a chilled coupe or a rocks glass. A few drops of aromatic bitters on top of the foam make a neat garnish. It suits home bartenders who want egg-free sours, for example for guests who avoid raw egg, or anyone who wants a faster routine than separating eggs. It isn't meant for sipping neat or over ice. It works as a cocktail ingredient, added in measured drops.