When you order a cocktail, you assume it is safe. But hospitality operators Danny Kane and Rebecca Grey say there is a clear food safety double standard between restaurant kitchens and cocktail bars, particularly around the use of raw egg whites in frothy drinks. While restaurants serving raw egg dishes must follow strict audited food safety programs, bars can still use raw egg in cocktails with far less oversight, despite similar risks.
Appearing on the Today Show with Karl Stefanovic and Sara Abo, Kane and Grey urged Australians to quiz their bartender about how a frothy drink is made. If raw egg whites are being used and you are unsure about storage or hygiene practices, they say it is reasonable to order something else. Their response has been Aquafab, a world first, all natural cocktail foamer designed to replace egg whites while delivering the same texture. The Australian made innovation is now being adopted by bartenders around the world as a safer way to serve frothy cocktails, from local venues to international cruise lines and resorts.
Watch the Today Show segment below.