Once aquafaba is shaken, mixed or baked, any smell and taste evaporates, so you don’t have to worry about your cocktails smelling like garbanzo beans.Īquafaba is a fantastic swap for cocktails traditionally made with egg whites – classic drinks like the pisco sour, whiskey sour and Tom & Jerry, to name a few. You can use aquafaba in any recipe that calls for egg whites – whip them up and fold into pancake batter, dollop on top of lemon meringue pie or, most importantly, finish off a gin fizz. (We’re told other contenders were “bloop” and “l’egg.”) And as for the strange name? The latin words for bean and water, respectively, are faba and aqua. The thick liquid comes from soaking or cooking beans in water for an extended period of time.įrench chef Joel Roessel is credited with discovering that chickpea brine has many of the same properties as an egg white – it’s an emulsifier and foaming agent.
Aquafaba is the liquid that canned chickpeas come in – you’re probably used to pouring it down the drain, but this mysterious, magical liquid actually makes a perfect vegan egg substitute. 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.Ī game changer of a drink for all my vegan pals and another bar quality cocktail you can make at home.If you haven’t, we’re about to take your cocktail game to the next level. The cocktail is simple it’s frothy it feels light on the lips but still packs a punch. 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. 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). 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. To be honest, it works better than egg whites, which often add that rotten smell to the foamy creations we so enjoy. 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. 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. Enter Aquafaba – the slimy liquid in a can of chickpeas. Thankfully, now there is a solution for the problem, and it comes from a rather surprising source.
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.Īnd 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. If you asked me what’s the quintessential autumn cocktail, a fluffy whiskey sour would definitely be on the top of my list. 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.
#AQUAFABA WHISKEY SOUR FREE#
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