Grapefruit Aquafaba Sour. Say that 3 times fast. Go on.
In 3 easy steps you too can make this plant-based whiskey sour by replacing the egg with aquafaba, the most fun word of all time. Aquafaba (in Latin this translates to “bean water”) is the juice from canned chickpeas. Who knew those cute yummy little chickpeas had a juice with such a fun name? Moreover, due to aquafaba’s ability to mimic the functional properties of egg whites in cooking, it can be used as a direct (vegan) replacement for them in some cases, like in baked goods and whiskey sours. That’s what I’m talking about.
We’re here to help and educate, and teach you how to drink properly. Of course all whiskey sours must begin with Cleveland Whiskey. But you already knew that. So go get some cute little chickpeas and save the aquafaba for Cocktail Hour.
Aquafaba, aquafaba, aquafaba. Cheers!!!
You will need:
2 oz Cleveland Underground Black Cherry Wood Bourbon
2 oz Ruby Red Grapefruit Juice
1 oz Simple Syrup
2 dashes of angostura bitters
2 oz Aquafaba
Grapefruit slice and cherry for garnish
- Put the first 5 ingredients in a shaker filled with ice. Shake vigorously for 30-40 seconds.
- Pour into a chilled coupe glass.
- Garnish with grapefruit slice and cherry.