Amaretto Sour

This recipe uses aquafaba (water from a can of chickpeas) as a vegan egg white substitution, along with fresh lemon, and a bit of cask-strength bourbon. This creates a much improved version of the Amaretto Sour made popular in the 70’s. It’s frothy and fruity, and bourbon cuts the sweetness just enough.

Ingredients

1 ½ ounce amaretto

¾ ounce cask strength bourbon

1 ounce lemon juice

1 teaspoon simple syrup (2 to 1 ratio of sugar to water)

1 ounce aquafaba (chickpea liquid, strained) brandied cherries (for garnish) lemon slice or twist (for garnish)

Instructions

Add amaretto, bourbon, lemon juice, simple syrup, and aquafaba into a shaker. Dry shake (once without ice), for 10 seconds.

Open shaker and fill with ice, and shake vigorously for 30 seconds.

Strain into an old fashioned glass over new ice.

Garnish with a brandied cherry and a twist or slice of lemon.

Notes

For this recipe, you may use chickpea liquid strained from the can. Other types of aquafaba will also work, such as other canned beans, and even the leftover liquid from cooking legumes. Note that different types of aquafaba will alter the taste and possibly thickness of the foam.