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Aquafaba gin sour

Based on 2 ratings

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

“Usually a gin sour is prepared with egg white instead of aquafaba, the cooking water of chickpeas. This vegan is in no way inferior to the original version. (And even the slight smell of chickpeas vanishes after shaking). #stayhomekeepcooking”

Difficulty

Easy 👌
5
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g canned chickpeas
4 cl gin
4 cl juice
1½ cl maple syrup
1½ cl lemon juice
3 tbsp crushed ice

Utensils

  • sieve
  • bowl
  • cocktail shaker
  • Step 1/1

    Place a sieve over a bowl and drain the chickpeas over it. Collect the chickpea water, called Aquafaba, and measure the desired amount, keep the rest in the fridge. Measure all the ingredients and put them in a glass with a screw cap or a cocktail shaker. Shake well and serve either as a cocktail for one person or as an aperitif for two. Cheers!
    • 400 g canned chickpeas
    • 4 cl gin
    • 4 cl juice
    • 1½ cl maple syrup
    • 1½ cl lemon juice
    • 3 tbsp crushed ice
    • sieve
    • bowl
    • cocktail shaker

    Place a sieve over a bowl and drain the chickpeas over it. Collect the chickpea water, called Aquafaba, and measure the desired amount, keep the rest in the fridge. Measure all the ingredients and put them in a glass with a screw cap or a cocktail shaker. Shake well and serve either as a cocktail for one person or as an aperitif for two. Cheers!

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