Midtown Sour Cocktail Recipe with Kupros Craft House

This Midtown Sour cocktail recipe, created by Kupros Craft House in Sacramento, CA, takes on the traditional whiskey sour and turns it into a crisp refreshing vegan cocktail using aquafaba.

The original whiskey sour has its roots in the 1862 book, The Bon Vivant’s Companion, one of the first published bartending guides. Using egg whites, lemon, and sugar, the recipe gave inspiration to a whole family of whiskey based sour cocktails. Today, Kupros continues to innovate whiskey sours into the world of vegan cocktails.

This vegan version utilizes aquafaba, which is the liquid from a can of chickpeas and can be used as a subsitute for egg whites. The liquid has a bit of starchiness and works as a neutral tasting binder. Shaken vigorously with other cocktail ingredients, it provides a very stable foam.

Behind the scenes observations: I had one of these Midtown Sours sitting on the counter for over 30 minutes, taking photos and recording video with Keegan, while the foam on top remained very stable. This was impressive in comparison to egg whites and their rate of settling.

Next time you’re in Midtown Sacramento, head on over to Kupros Craft House:

1217 21st St, Sacramento, CA 95816 – check their website for current hours and menu offerings or follow their Instagram @kuproscrafthouse.

Aquafaba 101

Shake an unopened can of chickpeas. Drain the chickpeas through a fine-mesh strainer into a bowl. Put the chickpeas aside for the hummus you’re going to make later. Or maybe a bean salad. I vote for hummus. Gently stir the aquafaba – this ensures starches are evenly distributed for peak foamyness in the cocktail.

Storing aquafaba works best when frozen. I like to freeze 1oz portions in ice cube trays, then store in a ziplock bag once frozen. Previously frozen aquafaba whips just as perfectly as the fresh liquid does. Fresh aquafaba can be safely stored in the refridgerator for one week.

https://youtu.be/VZL-fZYdD8Y

midtown sour cocktail recipe

Midtown Sour Cocktail Recipe

Michael Kahn
This Midtown Sour cocktail recipe, created by Kupros Craft House in Sacramento, CA, takes on the traditional whiskey sour and turns it into a crisp refreshing vegan cocktail using aquafaba.
5 from 1 vote
Prep Time 1 min
Cook Time 2 mins
Total Time 3 mins
Course Cocktail
Cuisine Vegan
Servings 1 cocktail
Calories 268 kcal

Equipment

Ingredients
  

  • 1 oz Simple Syrup
  • 1 oz Aquafaba
  • 1.5 oz Lemon Juice Freshly squeezed
  • 2.5 oz Whiskey White Devil Rye mash
  • 1 cup Ice Cubed
  • 1 dash Angostura Bitters
  • 1 whole lemon For lemon twist

Instructions
 

  • Add simple syrup, aquafaba, whiskey to an empty cocktail shaker.
  • Dry shake without ice 5-10 seconds, depending on your shaker prowness.
  • Add ice to the shaker, then shake vigorously again for 10 seconds.
  • Strain into a coupe glass.
  • Dash the angostura bitters on top.
  • Garnish with a lemon twist and serve.

Video

Nutrition

Serving: 1gCalories: 268kcalCarbohydrates: 24gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 29mgPotassium: 44mgSugar: 22gVitamin C: 16mgIron: 1mg
Keyword aquafaba, bitters, cocktail recipe, whiskey
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Try aquafaba with my other favorite cocktail, the Pisco Sour!

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Midtown sour cocktail recipe

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