Foamy alcoholic-based beverages can be a challenge for many vegans to enjoy due to the egg content used to give the drink its foamy texture, which makes this chickpea cocktail recipe an ideal egg-free substitute. The beverage is made using water extracted from a can of chickpeas as a replacement for egg whites in this Pisco Sour recipe. The bean water renders the same consistency as the egg whites, without the use of animal products in the drink.
The Pisco Sour is made using a combination of standard cocktail ingredients such as lemon juice, simple syrup and pisco. The egg whites normally used in the drink to create a foam and creamy layer is replaced with drained chickpea water. The bean water provides the same foamy effect when shaken, without taking on the taste of the protein.