Author Image: Jeff Burkhart

Jeff Burkhart

Jeff Burkhart is the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender” and an award-winning bartender at a local restaurant. Follow him at jeffburkhart.net and contact him at jeff@thebarflyonline.com.

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A Ramos Fizz typically gets its froth from egg whites and cream. Adding in aquafaba instead of egg whites takes the drink to a new level. (Courtesy of Getty Images)

No eggs? Aquafaba to the rescue!

There’s an old saying that goes: “Build a better mousetrap, and the world will beat a path to your door.” However, a better modern adaptation might be “suggest that there’s...