The other day I was in the mood for a cocktail, but I didn’t want something typical and boring, like a rum and coke; I wanted a proper cocktail. Being the former bar fly that I happen to be, I knew there was a slew of delicious cocktails we’ve been missing out on because they contain egg whites. An Amaretto Sour is one of those beverages.
Amaretto Sour is a great drink when made correctly – I hate to sound like a snob, but amaretto and sour mix is not the proper way to make an Amaretto Sour. A proper Amaretto Sour typically contains egg whites. The egg whites are what produce the creamy foam and smooth texture that is characteristic of the drink.
We’ve been experimenting with aquafaba – chickpea liquid – a lot lately, so we’ve been using lots of chickpeas in our recipes and harvesting vast amounts of the liquid. We’ve been storing the aquafaba in Tupperware in our fridge, and I’ve noticed the chilled liquid looks exactly like raw egg whites. It even smells a little like raw eggs. I figured what better way to make a vegan Amaretto Sour than with aqufaba in place of eggs whites! That’s what we did, and we were pleasantly shocked by how fantastically it worked. The cocktail this produced was one of the best drinks we’ve ever had!