Vegan Whiskey Sour (without egg)
Our original recipe for a Whiskey Sour vegan with “egg whites” made from aquafaba chickpea water. This timeless cocktail classic has the perfect balance of acidity and sweetness with the aroma of cask-aged whiskey.
Equipment
- Whiskey glass
- Knife
- Cutting board
- Citrus press
- Peeler
- Jigger (bar measure)
- Cocktail or Wooden Skewer (for cherry, optional)
Ingredients
- 2 oz bourbon whiskey
- 2 tbs chickpea water (juice found in the can of chickpeas)
- 3/4 oz simple syrup (equal parts sugar and water)
- 1 oz fresh juice from an organic lemon
- 1 organic orange peel for garnish
- 6 ice cubes for your glass
- 6 ice cubes for your shaker
- 1 cocktail cherry for decoration
Instructions
- Cut the lemon in half and juice both halves using your citrus juicer. We like to roll our lemon before slicing to get the juices flowing.
- Put the whiskey, simple syrup and lemon juice in a cocktail shaker (without the ice) and shake it for about 10 seconds as a preliminary first mix (“dry mix”).
- Carefully fill the cocktail shaker with ice and shake vigorously until a slightly visible layer of ice forms on the outside.
- Pour the water from the chickpeas into the shaker, mixing with the other ingredients and shake well.
- Drain the whiskey sour into your whiskey glass containing the 6 fresh ice cubes. Insert a cocktail or wooden skewer through your cherry and add it to the glass as decor.
- Peel off some skin from the orange using the peeler. Squeeze the peel over the drink. Look closely for the subtle spray and run the peel around the rim of your glass. Add the peel to the drink to decorate. Alternatively, you may decorate with the lemon peel and/or a slice of either fruit.
- Cheers! Tip: If you like a sweeter drink, try adding a bit more simple syrup and/or a few dashes of juice from the jar your cherries come in!
Tried this recipe?Let us know how it was!