Find how to get your 100% thick, consistent and smooth creamy cocktail, without egg white!
Eggs in cocktails? Americans are so in love!
In several occasions I had to deal with guests at the bar that were ….not so excited to try a cocktail that would call for an unusual ingredient such as “egg white” ;
People wouldn’t pay attention to the real reason of why using such an uncommon ingredient in the world of drinks, something that is way more popular in kitchen, especially in pastry!
Some other folks just really love it! I remember once … an American chap saying:
<< A gin sour without egg white and without my smooth foam is just time and money wasted>>.
<<Just as in a mousse or meringue, drinks that call for an egg white also include citrus juice and some sort of sugar syrup along with the liquor and egg. Agitating this mixture creates luxurious foam.>> (as mentions mental floss).
But I understand if you hate it!
In this new post we touch again the topic of classic cocktails reinvented and tailored for special people, those who are on a vegan diet, a plant based alimentation or a more serious and common egg allergy.
I have dedicated some time to research few alternatives to the classic egg white that would fit my desire to create a whiskey sour without introducing the old trick of the egg!
We have talked about eggs in cocktail in this blog previously with our links to the egg nog and plant based milk.
We still talk about Egg, but egg white in cocktails today! the thick proteins that once shaken add a nice and creamy foam on the finished cocktail.
Oh dear wait a minute!!! what if I am on a vegan diet? or worse… I don’ want eggs in my cocktail! It is time to check out for something different.
Egg allergy is the second most common allergy
Second only to the milk allergy, it affects the 2% of newborn children, and is by the 8 major allergens; to prevent a reaction is very important you avoid food containing yolk and egg whites, sometimes hidden in some unexpected foods such as pasta and pretzels.
Drinks containing eggs are just a few, egg-nogs, fizzes, flips and some liqueurs such as VOV or ADVOCAAT, or ROMPOPE, typical of Mexican culture!
Egg white does add texture in sour cocktails, adding a creamy froth foam on top of your whiskey sour, Pisco sour and so on…
Egg yolk is the base of the brandy egg-nog, the porto flip etc. it’s more about proteins and body, no real deal of changing the flavour of your drink!
So…what’s the best alternative to the egg-white?
“Lovers of vegan remedies, lovers of healthy solutions, lovers of creativity and innovations, allergic or egg- intolerant; we have an answer for each of you!”
This ingredient I am going to suggest you today is called “Aquafaba” and it’s nothing less than the thick juice or commonly called “brine” of canned beans, kidney
I will shake a whiskey sour and I will guide you through the process that is exactly the same as a classic well known whiskey sour, but made it easy! Easier!
As mentioned by “the vegan society” “using juice straight from the can is the easiest method, though slowly cooking dried beans in water for a few hours until the water turns to aquafaba will give you similar results”.
Aquafaba whiskey sour - cocktail execution:
- 50 ml Bourbon whiskey
- 25 ml lemon juice, fresh
- 5 ml sugar simple syrup
- 15 ml aquafaba from tinned beans
garnish: we have picked violet edible flowers
I am sure you don’t see any difference, you wouldn’t tell this cocktail is made with no egg white, and I am so happy to confirm we have experimented the new way, healthier, lower in fat and animal proteins!
I am also trying to convince you that is very important today upsetting what is different than usual, more creative and twice more appealing!
You can give it a try! Then let me know!
This cocktail features only one spirit! It’s less alcoholic than the 50% cocktails out there! I am sure you do care more about your health than your drunkenness !
I will see you very soon, in the time of a couple of shakes!
Raise a glass to your health!
Be the best cocktail lover!
Be Dedycated !