Aquafaba Whiskey Sour

Tips, storage & swaps

Aquafaba as egg white: about 25–30 ml of aquafaba replaces one egg white. Use the liquid from unsalted tinned chickpeas, or reduce home-cooked chickpea water until it is slightly syrupy. It keeps for 3–4 days in the fridge and can be frozen in ice-cube trays. Some bartenders add a pinch of cream of tartar for a firmer, longer-lasting foam. The foam tastes neutral once shaken with citrus.

Reverse dry shake: for an even denser head, shake with ice first, strain out the ice and shake again without it.

Sugar: in the US some white cane sugar is filtered through bone char; use beet sugar, organic sugar or a syrup made from a brand that confirms it is vegan.

Bitters: check the brand if you are strict, as formulations are not always published.

Bartender’s note on vegan spirits: most distilled spirits contain no animal products. Problems are more likely with cream liqueurs (dairy), honey liqueurs, some red bitters and aperitifs that were historically coloured with carmine (E120), and wines, beers and fortified wines fined with isinglass, gelatin, casein or egg white. Check labels and producers’ statements; see our guides to isinglass and wine fining on itsvegan.org/is-it-vegan.