It's a unique and delicious cocktail that is worth trying. The drink is a perfect blend of sweet, sour, and nutty flavors that are sure to delight your taste buds. Aquafaba is the liquid found in a can of chickpeas and has become a popular ingredient in vegan cocktails. Instead of egg white, it uses aquafaba to create a frothy, creamy texture. The Amaretto Sour is a classic cocktail with a twist. So grab a can of chickpeas and let's get shaking! 1. In this blog post, I'll be sharing some of the best aquafaba cocktail recipes I've come across.įrom classic cocktails with a vegan twist to unique creations that showcase the versatility of aquafaba, there's something for everyone. Not only is aquafaba a great vegan alternative, but it's also a sustainable ingredient.īy using the leftover liquid from canned chickpeas, we're reducing food waste and finding a new use for something that would otherwise be thrown away. It creates a frothy texture that's perfect for cocktails like sours, fizzes, and flips.
How could something that sounds so unappetizing be used in cocktails?īut after some research and experimentation, I discovered that aquafaba is a versatile ingredient that can be used as a vegan alternative to egg whites in cocktails. Bean juice never tasted so good Aquafaba is the water left from chickpeas, the stuff in the tins works really well, Delicious and show stopping simple and. Yes, you read that right – chickpea water.Īt first, I was skeptical. Recently, I've been experimenting with aquafaba – the liquid leftover from cooking chickpeas. I think next time to fill the whole glass, I'll increase the lemon juice to 1 oz and the simple syrup to 1/2 oz, but this was a good first try.As a bartender, I'm always on the lookout for new and exciting ingredients to incorporate into my drinks. Shake all ingredients (except bitters) with ice, strain into glass and dot with bitters + swirl with a skewer. It's a pretty basic whiskey sour recipe, like this: Also want to add that there's zero bean taste. I used the liquid from a regular low-sodium can of chickpeas. The froth stayed for the whole drink (at least 15-20 minutes) and even maintained the sort of koi pond bitters design.
I did a search in this sub for aquafaba, and someone said the foam dissipates quickly, which didn't happen to me at all. I shook a half ounce of the chickpea liquid with the rest of the ingredients like normal (no dry shake) and it makes the whole cocktail silky smooth. One bar in particular uses a co2 charger/whip cream canister to dispense the aquafaba on top, which a.) is a lot of extra work, and b.) doesn't really change the composition of the drink. /r/firewater (This one is for distillers!)Ī handful of bars in my city are starting to use aquafaba in their cocktails, so I wanted to try it at home.We've put our favorite content on our wiki including a starter's guide to cocktails, best beginner's cocktail books, and the World Wide Bar Guide! So please check it out! If you believe your post was unfairly removed then you can contact the moderators for an appeal. Posts not compliant with rules may be removed and user may be banned. A post should promote or invite discussion, for example with interesting context, questions, or thoughts. Posts should invite discussion: Posts that serve only to show off pictures of bottles/ice/bars aren't really allowed. Be nice to others, a rising tide raises all boatsĤ. Do not steal content from other community membersģ. Self-Promotion: Do not "hit-and-run" with your blog/instagramĢa. If it's from a bar, at least include ingredients and bar name/locationĢ.
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