Vegan Whiskey Sour (an ode to aquafaba)

chickpeasI suffer a never-ending love for all things chickpeas. However, it wasn’t until a few days ago that I heard of yet another use for the magic beans. I’m talking about aquafaba, my friends. Chickpea brine.

You know that yellow water you dump out of a can of chickpeas that smells vaguely like an old boot? Or the water you dump out of a pan of boiled chickpeas that also smells vaguely like an old boot?

Don’t dump it out. The chickpea is a clever beast. It’s the same game of mimicry you see in the animal kingdom when a harmless species (in this case, the glorious chickpea) disguises itself as something unpalatable (a dirty old boot).

Basically, aquafaba (Latin for “bean water” in reverse) works as an egg white replacement. A really good one, at that. You can make a two-ingredient meringue out of chickpea water and sugar.  You can make marshmallow fluff, or brownies, or angel food cake. Hell, you can throw it in any recipe that calls for egg whites.

And I promise you, your food won’t taste or smell anything like an old boot.

Aquafaba was discovered by French chef Joël Roessel in December 2014. When I discovered it earlier this week, I immediately thought, “Does this mean I can make a vegan whiskey sour?”

The short answer is yes. The long answer is, “Yes: see recipe below.”

Vegan Whiskey Sour


  • 2 oz. whiskey
  • 2 oz. aquafaba
  • 1 oz. simple syrup
  • 1 oz. lemon juice
  • Ice

Makes 1 cocktail

Vegan, gluten-free

For the simple syrup:

  • 1 c. sugar
  • 1 c. water

In a pan over medium heat, combine sugar and water until fully dissolved. Let cool, refrigerate the remainder. They don’t call it simple syrup for nothin’.

For the aquafaba:

If you’re using the water from a can of chickpeas, you don’t have to do anything. However, I try to avoid this aquafaba: it’s too high in sodium. But if you haven’t had time to soak chickpeas overnight, it’ll do in a pinch. Just add sugar to taste.

If you’re using dried chickpeas, soak them overnight in a bowl of cold water. The next day, place chickpeas (and any excess water that wasn’t absorbed in the night) into a pan. Fill with water until just covered. Place over medium heat until foamy. Separate chickpeas from water and ta-da: aquafaba.

For the cocktail itself:

  1. Whisk aquafaba until frothy (I used a blender stick because I’m a lazy piece of shit)
  2. Shake ice, whiskey, lemon juice, and simple syrup until combined.
  3. Add aquafaba, shake again.
  4. Pour into glass, allow to separate.
  5. Drink, you beautiful heathen, you.




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