The best part is it doesn’t have any discernible taste, so you can’t even tell the difference. Use it as you would egg whites-dry shake first then add ice before shaking again, sip, and enjoy. In a cocktail shaker, add bourbon, lemon juice, simple syrup, and. 2 ounces bourbon ¾ ounce freshly squeezed lemon juice ¼ ounce simple syrup 1 ounce aquafaba Ice Bitters for garnish Instructions.
Cruelty-free and sustainable to boot! Aquafaba is the way to go to enjoy cocktails (with egg whites) for vegans, those with egg allergies, or those who aren’t comfortable drinking aerated egg whites. Dont stress your whiskey sour will be just as savory and creamy with aquafaba in place of egg whites. If you’re going to be using chickpeas in any dish, use the leftover brine to make cocktails that require egg whites. 60 ml (2 fl oz) gin, 22 ml (3/4 fl) oz simple syrup, 30 ml (1 fl oz) grapefruit juice, 30 ml (1 fl oz) lemon juice, 30 ml (1 fl oz) aquafaba. Put the lid on and shake well until super frothy - about 30-40 seconds.
Aquafaba is the perfect substitute for eggs white, as it foams up similarly. Combine all the ingredients in a cocktail shaker with a few ice cubes. We’ve used aquafaba (chickpea brine) in this vegan version of whisky sour. Below is a recipe for a Spiritless “Whiskey” Sour using aquafaba.Vegans rejoice! You can still enjoy the classic whisky sour without worrying about egg white in your drink. To use it, he adds a half ounce to one ounce of aquafaba, depending on how foamy (and diluted) he wants the drink to be. Strain into an ice-filled rocks glass and garnish with a citrus wedge. Strain into the shaker and shake again without ice (Dry shake). 2 oz Bourbon, 1 oz Fresh lemon juice, 0.75 oz Simple syrup, 0.5 oz Egg white or aquafaba, 2 dashes Angostura bitters. Our director of education, Derek Brown, an award-winning bartender, even prefers aquafaba to egg whites in most drinks. Pour all ingredients into a cocktail shaker and shake with ice until chilled. However unappetizing it sounds, chickpea water contains many of the same chemical components of egg whites as well as saponins, which help it to foam. Which leads to the question…how do you create a frothy cocktail without eggs?Īquafaba is the Latin word for bean water.Īnd it usually refers to chickpea water that you get from a can, which explains why most people would prefer the term aquafaba––chickpea water doesn’t sound all that appetizing. Then, there are dietary choices or restrictions that restrict eggs such as plant-based diets or egg allergies. Eggs are a bartender staple because of their ability to create fluffy, foamy drinks like the Boston Sour (a whiskey sour with egg whites).īut whether you’re cracking the egg and pouring it between two shells to cradle the yolk, piercing a tiny hole in the top of the shell to release the albumin (whites), or using an egg-white separating device, cracking eggs can be a messy process that causes some people to recoil for fear of contamination. Mocktail Fizz: Combine your favorite fruit juices, soda water, and a splash of chickpea water for a refreshing and visually appealing mocktail. Ever wonder how a bartender is able to create the perfectly foamy, frothy top to a signature cocktail? Try these recipes: Aquafaba Whiskey Sour: Shake together whiskey, lemon juice, simple syrup, and chickpea water for a velvety cocktail with a delightful foam.
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