Amaretto Sour with Aquafaba
We used aquafaba (chickpea water) as a vegan egg white substitution, along with fresh lemon, and a bit of cask-strength bourbon to create a much improved version the Amaretto Sour.
Servings
1cocktail
Servings
1cocktail
Ingredients
Instructions
  1. Add amaretto, bourbon, lemon juice, simple syrup, and aquafaba into a shaker. Dry shake (without ice), for 10 seconds.
  2. Open shaker and fill with ice, and shake vigorously for 30 seconds.
  3. Strain into an old fashioned glass over new ice. Garnish with a brandied cherry and a twist of lemon.
Recipe Notes

For this recipe I used chickpea liquid straight from a can, and strained. Other types of aquafaba would work as well, such as other canned beans, and even the leftover liquid from cooking your own legumes. Also note that different types of aquafaba will alter the taste and possibly thickness of the foam that you make.