aMy favorite cocktails are a sour made with pisco, whiskey, or mezcal, depending on the bar and my mood; It can also be made with a variety of other spirits, including gin, amaretto, brandy, or rum. Usually, the spirit is paired with a similar amount of fresh citrus juice (lemon, lime, grapefruit, etc.), then shaken with sweetener and a raw egg white. Egg white creates a foamy surface and gives the drink a thicker viscosity.
Aquafaba (or bean cooking water) makes a great substitute for egg whites in cocktails, as well as in meringues. and others, because the carbohydrates and proteins from the beans create a very similar foaming emulsifier. Not only that, but, unless you’re also making a dish that includes egg yolks, a cocktail made with egg whites creates a potential waste, which you can save by simply using aquafaba instead. It is also safer to store aquafaba, because it has already been cooked, and will keep in the refrigerator for up to five days, or in the refrigerator for three to six months (freeze in 25ml portions in an ice cube tray and thaw at room temperature. Before use) . If you open a can of beans to get aquafaba, the drained beans will keep in the refrigerator or freezer for similar lengths of time.
Aquafaba Pisco Sour
If I want to spoil the guests with a nice drink, I often make a sour aquafaba of some sort. It’s really versatile, easy and fun, and can be layered with some common household ingredients. I don’t own a cocktail shaker, so I usually use a Kellner jar (or similar) with a top clip. Instead of making sugar syrup out of water and cane sugar, I tend to use agave syrup, honey, or maple syrup. oleo saccharum, which I recently featured here, is another delicious sweetener that will enhance the flavor of your cocktail.
If you want to make your own simple syrup, however, gently cook an equal amount of water and sugar, stirring occasionally, until the sugar dissolves. Leave to cool, place in a bottle or jar, and refrigerate for up to a month.
100 ml pisco (or your choice of spirit – eg, whiskey, gin, amaretto)
30 ml simple syrup, agave Sugar syrup or oil
100 ml lemon juice (or your choice of citrus fruits – like lemon, grapefruit, and pomelo)
50 ml aquafaba
Angostura Bitteras desired (optional)
Pour the pisco into the cocktail shaker, add the syrup or saccharum, lemon juice and aquafaba, add a few ice cubes. Shake vigorously for 45 seconds, then strain into 2 chilled cups. Put on each a few drops of Angostura wormwood, if using, and serve.