A classic whiskey sour is incomplete without the addition of egg whites, but a number of vegan cocktails are now emerging as alternatives made with aquafaba, or chickpea brine.
At The Theodore in Dallas, aquafaba can be found in a mezcal-based cocktail that is set to be introduced to the bar's menu in the spring. Alongside this ingredient, the vegan cocktail also features lime, agave syrup, Yellow Chartreuse, orange blossom water, tarragon and a beet-ginger cordial. For the making of a vegan-friendly whiskey sour, bourbon, lemon juice and simple syrup should be combined, plus the desired amount of aquafaba to create a rich, foamy texture.
Aquafaba is now being used as an egg replacer in everything from meringues to mayonnaise, making it an interesting plant-based ingredient to watch.
Chickpea Brine Cocktails
The Theodore is Introducing Egg-Free Vegan Cocktails Made with Aquafaba
Trend Themes
1. Aquafaba Cocktails - As aquafaba gains popularity as an egg white substitute, bartenders are experimenting with using it in cocktails to create vegan-based beverages.
2. Vegan Mixology - As veganism continues to grow in popularity, mixologists are exploring ways to create innovative plant-based cocktails that cater to vegan consumers.
3. Innovative Egg Replacements - As more people seek alternatives to traditional eggs, businesses are experimenting with innovative egg replacements like aquafaba that have a variety of applications across multiple industries.
Industry Implications
1. Food & Beverage - Restaurants and bars looking to cater to vegan consumers can use innovative ingredients like aquafaba to add plant-based options to their menus.
2. Cocktail Mixers & Ingredients - Aquafaba represents a new ingredient that can be added to a growing list of cocktail mixers, providing a new range of textures and tastes for mixologists to experiment with.
3. Food Science - Developing new egg substitutes requires careful examination of different ingredients, making it an area of focus for food scientists looking to innovate in the plant-based food space.