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.
2tbschickpea water (juice found in the can of chickpeas)
3/4ozsimple syrup(equal parts sugar and water)
1ozfresh juice from an organic lemon
1organic orangepeel for garnish
6ice cubesfor your glass
6ice cubesfor your shaker
1 cocktail cherryfor 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!
Keyword Aquafaba, Whiskey Sour, Whiskey Sour vegan, Whiskey Sour with Aquafaba, Whiskey Sour without Egg