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.
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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:
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.
Midtown Sour Cocktail Recipe
- Cocktail Shaker
- Lemon peeler
- Coupe glass
- 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
- 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.
The use of aquafaba would serve well with my other favorite cocktail, the Pisco Sour.