![]() ![]() a “dry shake”) this allows the ingredients to mix and emulsify and create a dense foam. Regardless, any cocktail that has an egg white or aquafaba requires an extra step of shaking the contents without any ice (a.k.a. ![]() What you do with the chickpeas / garbanzo beans is completely up to you (homemade hummus is my go-to), and you can keep store the aquafaba in a sealed container in the refrigerator safely for a few days or freeze it for another time. An alternative to egg white is aquafaba - the liquid that you get from canned chickpeas / garbanzo beans - as it is a common substitute in vegan cooking and will still foam-up nicely. Before you gag at the thought, the egg white doesn’t infuse flavor, but instead gives it a textural component of a thick, velvety layer at the top. A Sour cocktail is comprised of a spirit (in this case, whiskey), lemon juice, and simple syrup and can be made traditionally with egg white foam, but not always. Top each with a few drops of Angostura bitters, if using, and serve.The Whiskey Sour is a relatively easy cocktail to make… and even easier to drink. Shake vigorously for 45 seconds, then strain into two chilled glasses. Pour the pisco into a cocktail shaker, add the syrup or or oleo saccharum, lime juice and aquafaba, and add a few ice cubes. Leave to cool, decant into a bottle or jar, seal and keep in the fridge for up to a month.ġ00ml pisco (or your choice of spirit – eg, whisky, gin, amaretto) 30ml simple syrup, agave syrup or oleo saccharum 100ml lime juice (or your choice of citrus – eg, lemon, grapefruit, pomelo) 50ml aquafaba Angostura bitters, to taste (optional) If you want to make your own simple syrup, however, gently simmer an equal quantity of water and sugar, stirring occasionally, until the sugar dissolves. 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 boost the flavour of your cocktail. ![]() I don’t own a cocktail shaker, so instead I usually use a Kilner jar (or similar) with a clip-top. It’s really versatile, easy and fun, and can be put together with a few common household ingredients. If I want to spoil guests with a nice drink, I’ll often make an aquafaba sour of some sort. If you crack open a tin of pulses to get the aquafaba, the drained beans will keep in the fridge or freezer for similar lengths of time. It’s safer to store aquafaba, too, because it’s already been cooked, and keeps in the fridge for up to five days, or in the freezer for three to six months (freeze in 25ml portions in an ice-cube tray and defrost to room temperature before use). Not only that, but, unless you’re also making a dish involving egg yolk, a cocktail made with egg white creates potential waste, which you can save simply by using aquafaba instead. The egg white creates a frothy top and gives the drink a thicker viscosity.Īquafaba (or bean cooking water) makes a great egg white replacement in cocktails, as well as in meringues et al, because the carbohydrates and proteins from the beans create a very similar foamy emulsifying agent. Usually, the spirit is paired with a similar quantity of fresh citrus juice (lime, lemon, grapefruit, etc), then shaken with sweetener and a raw egg white. One of my favourite cocktails is a sour made with pisco, whisky 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. ![]()
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