Vegan sour cocktails to whip up for World Gin Day
Figuring out what treats and drinks you’re still allowed on a vegan diet can be a total minefield.
But a wonderful thing about cocktails is that usually, it isn’t too hard to make cruelty-free versions of them.
That is, of course, until you think about all those delicious, frothy ones that feature a particularly pesky ingredient – egg whites.
You needn’t give up whisky sours and gin fizzes for life, however, as it’s actually possible to use plant-based ingredients to create that same foamy effect.
According to Renaud de Bosredon, expert bartender and Bombay Sapphire’s brand ambassador, that ingredient could well be in your kitchen cupboard right now: chickpea water or ‘aquafaba’.
To use it, open a can and drain the water out into a container (using a tea strainer to make sure any chick peas don’t slip through).
And voila – here are some sour cocktails to start off with.
Clover Club
50ml Bombay Sapphire
20ml Simple syrup
5 Fresh raspberries (or alternatively you can use sugar syrup or raspberry syrup)
15ml Fresh lemon juice
20ml Chickpea water
Mix it all in the shaker, shake without ice first (hold the shaker firmly as the emulsion inside might prise the shaker open).
Fine strain into a coupette glass.
Perfect Lady
50ml Bombay Sapphire
20ml Peach liqueur
15ml Fresh lemon juice
20ml Chickpea water
Mix it all in the shaker, and also shake without ice first.
And if you’re feeling fancy, use an immersion blender to mix all of the ingredients first for each, then shake with ice – it’ll come out even tastier.
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