How to use bean cooking water in a cocktail – recipe | Food

OOne of my favorite cocktails is a sour with pisco, whiskey, or mezcal, depending on the bar and mood; It can also be made with a variety of other spirits, including gin, amaretto, brandy, or rum. Typically, the spirit is paired with a similar amount of fresh citrus juice (lime, lemon, grapefruit, etc.) and then shaken with sweetener and raw egg whites. The egg white creates a frothy top and gives the drink a thicker viscosity.

Aquafaba (or bean water) is a great protein substitute in cocktails as well as in meringues et al, because the carbohydrates and proteins from the beans create a very similar foamy emulsifier. Not only that, unless you’re also preparing a dish with egg yolks, a cocktail with egg whites creates potential waste that you can easily cut by using aquafaba instead. It’s also safer to store aquafaba since it’s already cooked and can be stored in the fridge for up to five days or in the freezer for three to six months (freeze in 25mL portions in an ice cube tray and thaw to room temperature before use). If you crack open a can of legumes to make the aquafaba, the drained beans will keep in the fridge or freezer for a similar amount of time.

Aquafaba Pisco sour

When I want to treat guests to a nice drink, I often make a kind of aquafaba sour. It’s really versatile, easy and fun, and can be put together with a few common household ingredients. I don’t own a cocktail shaker, so I usually use a Kilner glass (or similar) with a clip top instead. Instead of making simple syrup out of water and cane sugar, I tend to use agave syrup, honey, or maple syrup; Oleo Saccharum, which I recently featured here, is another delicious sweetener that will enhance the flavor of your cocktail.

However, if you want to make your own simple syrup, gently simmer equal amounts of water and sugar, stirring occasionally, until sugar is dissolved. Allow to cool, transfer to a bottle or jar, seal and refrigerate for up to a month.

serves 2

100ml Pisco (or a spirit of your choice – e.g. whiskey, gin, amaretto)
30 ml simple syrup, agave syrup or oleo saccharum
100 ml lime juice (or your choice of citrus fruits – e.g. lemon, grapefruit, grapefruit)
50ml aquafaba
Angostura Bittersto taste (optional)

Pour the pisco into a cocktail shaker, add syrup or oleo saccharum, lime juice and aquafaba and add a few ice cubes. Shake vigorously for 45 seconds, then strain into two chilled glasses. Top each with a few drops of Angostura bitters, if using, and serve.