Vegan Sour

• September 13, 2017
• no comments

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Fall is right around the corner. It will soon be time to step away from the colorful tiki concoctions and fresh tropical ingredients we got accustomed to this summer and move on to more sophisticated and boozy cocktails.

If you asked me what’s the quintessential autumn cocktail, a fluffy whiskey sour would definitely be on the top of my list. And yes, I did say fluffy! Even though you can certainly combine a healthy dose of bourbon with some sour mix and call it a day, I would always vouch for egg whites in my “sour” cocktails.

And while I dig the frothiness the egg whites bring in a shaken drink, it seemed unfair that my vegan friends were stuck on drinking flat whiskey sours, while I was licking the foam mustache off my face.

Thankfully, now there is a solution for the problem, and it comes from a rather surprising source. Enter Aquafaba – the slimy liquid in a can of chickpeas.

Yes, chances are you’ve poured it down the drain before, but aquafaba is an excellent egg white substitute, perfect for making vegan meringues and yes, you guessed it, shaking up frothy cocktails.

I know, it might seem weird – bean water in a cocktail? But don’t worry! I’ve been using the miracle vegan juice for a month now, and I promise you, aquafaba won’t make your sour concoctions taste like beans. To be honest, it works better than egg whites, which often add that rotten smell to the foamy creations we so enjoy.

Speaking of foamy creations, now, the possibilities for artisanal vegan cocktails are endless, and whether you’re vegan or not, I encourage you to try aquafaba in your drinks. Your taste buds will thank you! But as this is my first aquafaba post, today I wanted to share a simple whiskey sour recipe (vegan style).

I made this special spinoff on the traditional with bourbon, agave nectar, which I often prefer to simple syrup, fresh lemon juice and just a touch of aquafaba.

The cocktail is simple; it’s frothy; it feels light on the lips but still packs a punch. And the best of all, the extra foam on top created the perfect surface to grind some fresh nutmeg that gave that little extra oomph we always desire.

A game changer of a drink for all my vegan pals and another bar quality cocktail you can make at home.

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Vegan Whiskey Sour

Ingredients

• 2 oz Bourbon
• 0.75 oz Agave Nectar
• 0.5 oz Fresh Lemon Juice
• 0.5 oz Aquafaba (from chickpea)
• 1 drop Orange Bitters
• 1 whole Nutmeg (for garnish)

Instructions

1. Combine all ingredients, except nutmeg, in a cocktail shaker

2. Add ice and shake vigorously for 20 seconds

3. Strain over ice into an old fashioned glass

4. Garnish with a lemon twist and shaved nutmeg

Recipe Notes

While you can unquestionably use the liquid from other kinds of beans, I noticed that the chickpea aquafaba delivered the best results for our cocktails so I strongly suggest you stick to it!

 

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