Giffard - Egg White - Egg White Syrup
Maison Giffard, founded in 1885 in Angers, embodies French excellence in the world of artisanal syrups and liqueurs. Renowned for its precise know-how and rigorous selection of ingredients, it has developed a unique expertise in creating products intended for bar and pastry professionals. For several generations, Giffard has been committed to creating reliable, natural technical solutions adapted to the demands of modern mixology. It is in this spirit that the house designed its Egg White Syrup, an innovation conceived to simplify cocktail creation while ensuring consistent quality. This syrup meets the growing demand for airy and silky textures, without compromising food safety and ease of use.
Giffard Egg White is a syrup made from real pasteurized egg white, carefully stabilized to offer simple, clean, and immediate use. It allows recreating the foamy effect and velvety texture typical of great shaken cocktails, such as the Whisky Sour, Clover Club, or Pisco Sour, without the constraints related to using fresh eggs. Its perfectly balanced formulation guarantees a stable, light, and lasting foam rise, while remaining neutral in taste so as never to alter the aromatic balance of the cocktail. This syrup also brings a touch of roundness on the palate, enhancing the overall harmony of the preparations. Thanks to its stability and practicality, it establishes itself as an essential technical ingredient for demanding bartenders as well as home enthusiasts.
On tasting, Giffard Egg White Syrup is perceived not as a flavor but as a texture: the foam obtained is fine, tight, shiny, offering a sensation of softness and an airy structure perfectly integrated into the cocktail. On the palate, it provides a delicate creaminess, softening edges while allowing the aromatic expression of the blend to fully flourish. It enhances both classic cocktails and contemporary creations by bringing elegance, volume, and visual hold. At the table or at the bar, it is also used for non-alcoholic drinks, mocktails, iced coffees, or light desserts requiring stable foam. Its neutral character and great versatility make it a creative tool serving all compositions, from the most technical to the most spontaneous.
