The national drink of Chile and Peru, traditionally made with lime and foamy egg whites, is just as fabulous with aquafaba. If you have whipped aquafaba in a stand mixer for another purpose, commandeer a quarter cup of the foamy substance for this drink. Otherwise, use the small amount and method described below. This is a perfectly balanced “dry” Pisco sour, but if you prefer it even drier, you can reduce the amount of simple syrup slightly.
Ingredients
- 2 tablespoons aquafaba
- 1 ounce spiced simple syrup (see recipe below)
- 1 ounce freshly squeezed lime juice
- 3 ounces Pisco (Gobernador or Capel)
- 3 or 4 ice cubes
- Angostura bitters for garnish
Instructions
Place the aquafaba in a cocktail shaker and do a dry shake (without ice) to froth up the aquafaba, as you would do with an egg white. You can also use a small milk frother for this purpose. Once the aquafaba is rich and foamy, add the other ingredients and the ice. Shake to combine. Strain and pour into a small glass. Garnish with Angostura bitters.
Spiced simple syrup
1 cup water
1 cup sugar
1 cinnamon stick
2 cloves
Zest of half an orange plus juice of one
Zest of one lemon
Add all the ingredients into a small pot and bring to a boil. Reduce heat to medium low and simmer for 10 minutes until you have a thick syrup and the sugar has dissolved. Strain through a sieve, allow to cool and refrigerate in a sealed container.
