Friends, we’ve made it through a week of 2017. I hope all has been going well for you and that any resolutions you might have made are coming along nicely.
When the winter season is in full-swing, it’s nice to have a good whiskey around. It’s great to throw a just a little in your hot tea when you’ve got a sore throat or cold (like me right now). It’s also great for a hot toddy or a hot whiskey (which I learned to love in Ireland last year) on cold evenings with a movie.
A classic Manhattan or Whiskey Sour are always a nice choice for those who like whiskey at a get together. I’m not generally a fan of sour mixes, though. They tend to have a lot of added sugar and/or preservatives. I really love and prefer the taste of a classic Whiskey Sour made with fresh lemon juice.
Another thing I’m a sucker for is a drink with foam. I really like the added texture element. Be it a coffee drink, like a latte, or cocktail, like a fizz or sour. Yet, I’ve never been in love with how you get the texture for these creamy, foamy, concoctions. The ingredient? Egg white (raw). I get that when a high proof liquor is mixed with the egg white it will kill off the chances of catching salmonella. However, it still gives me slight pause when I get to the bottom of my cocktail and there is just a small bit of liquid, and the rest is eggy foam.
My biggest problem with the egg white cocktail is what happens when they sit for a certain amount of time. The longer the cocktail sits, the texture seems to change. In my experience, it typically goes from frothy & creamy, to less frothy and a little slimy. Not exactly the texture someone would expect or desire.
There is an unexpected egg white substitution when creating a homemade whiskey sour. The answer is a thing called “Aquafaba” (pronounced ah-qua-fab-ah). It’s the liquid from a can of chickpeas and is usually discarded when draining the chickpeas for use. Yes, aquafaba is a fancy name for bean juice. You might be thinking, “Hm, so my choices are between a raw egg white or bean juice?… Great.” Don’t be alarmed, though. This “juice” doesn’t have a bean taste or aftertaste that could flavor your drink in any way.
In my research, I found out that the makeup of aquafaba is comprised of starched and protein structures that are similar to that of egg whites. Therefore, aquafaba makes a great substitute as a binding agent in a recipe, or to make foam like we are. You can even make meringue out of it for a pie topping or cookie (seriously, google it).
So when we combine aquafaba with liquor and a fierce cocktail shake (plus a few pours between your shaker and a pint glass), it creates a DREAMY foam topping for a whiskey sour. I first read out this substitution on talesofthecocktail.com and had to try it out for myself. The cocktail turned out so wonderful, that this is my preferred method now.
A whiskey sour is actually very easy to make. My simplified take on this classic only calls for 4 ingredients: bourbon (or whiskey), agave, lemon juice, and the aquafaba. It’s also quiet entertaining to make as well so grab a friend to watch the magic. Here’s how to make it-
Measure out all the ingredients and throw them together in a shaker and “dry-shake” (a.k.a. without ice) for about 10 seconds.
Add ice (enough to fill the shaker about half-way), put on shaker top, and shake for another 10-15 seconds. Give those triceps a workout while you’re shaking- yay New Year’s Resolution exercise goals!
Strain the frothy liquid into another glass or shaker and discard the ice. In order to further “fluff” the froth to ensure extra-creaminess, pour at least two times between the two glasses/shakers.
Then pour the foamy liquid into the final serving glass (preferably chilled, but not necessary) through a small strainer to refine the froth and catch large bubbles. Trust me, it will look SO cool. In my recipe here, I don’t add bitters, but you certainly could if you wanted. A few drops would make this cocktail even more hip!
I also love that this cocktail is vegan so everyone can enjoy this drink if they like whiskey.
One of my resolutions this year is to continue crafting great food and drink recipes to entertain with minimal ingredients to share with you all. I think we all have a good prospects for this year, guys, I feel it coming.
- 2 oz .bourbon
- 1 oz Aquafaba
- ¾ oz. agave or simple syrup
- 2 oz. freshly squeezed lemon juice
- Measure and add to shaker all ingredients and “dry-shake” (aka without ice) for about 10 seconds.
- Add enough ice to fill shaker about half-way. Put on shaker top, and shake for another 10-15 seconds.
- Strain the frothy liquid into another glass or shaker and discard the ice.
- In order to further "fluff up" the foam, pour the liquid at least two times between the glasses/shakers.
- Pour into the serving glass (preferably chilled, but not necessary) through a small strainer to refine the froth and catch large bubbles.
*This recipe was inspired by my findings at talesofthecocktail.com.
**I am not affiliated with any product brand pictured.