I’m still not sure what the best way to shake an egg white cocktail is.
Should I shake my drink with ice first or without?
Should I pass it around the party, Henry C. Ramos style, to get that perfect, thick foam?
Either way, I’ve always managed to make my sours silky smooth. That meringue-like foam imparts awesome texture- I especially like it for light, floral concoctions like this one.
However, we at CookBakerCocktailmaker are here to experiment and have fun. This month’s plot twist is us breaking into the growing vegan culture.
Craving that silky texture but have an aversion to raw eggs in your coupe?
Using bean juice is the answer the vegans have had for you this whole time. (No, not coffee, you fiend.) Aquafaba, “water-bean”, is the viscous liquid in your everyday can of beans that can replace egg whites in almost any recipe- even Baked Alaska! Using the liquid straight out of the can is easiest, but you can also use the aquafaba found around beans that have been slow cooking on the stove for a few hours. Chickpea aquafaba is most often used, and what we are working with in this recipe.
I will admit, the bean does impart a flavor to the cocktail that I never got with egg white. It’s delicate and a bit like hay, which can hide in a well-crafted sour or contribute to your drink, if you play your cards right. I think we did a good job of giving this bean-y flavor a chance to be part of this cocktail’s profile, and it works great. Still, you can make yourself a Whiskey Sour and forget it’s not an egg white giving you that lovely mustache-foam.
Way to go, bean!
All the Places You’ve Bean
1.5 oz Gin
½ oz Townshend’s Smoke Tea Liquor
¾ oz Lemon juice
¾ oz simple syrup
(optional) 2-3 dashes of Scrappy’s Bergamont bitters
(We used these lovely bitters for our vegan truffle recipe last week, I had to try them out!)
Shake with ice, then strain and shake without.
Strain into a coupe and garnish with fresh zested lemon.