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Mix your cocktails like never before!

Sure, eggs for brunch sounds like a great idea to many but, eggs in cocktails? That’s one topic which is always up for debate.
From making your Whisky Sour foamy to your Gin Fizz frothy, egg whites give a rich, creamy texture to your cocktail concoctions.
But what if you wanted to save them for your Frittatas and Benedicts instead? Well, in that case, you can always say ‘Hello’ to Aquafaba!
Now if you’re wondering if that is the band who sang ‘Barbie Girl’ back in the 90s, you’re wrong.
Aquafaba which has been trending in the cocktail world for a while now, is basically the water you’re left with after boiling a cup of chickpeas.

Make Your Cocktails Frothy, Foamy And Fabulous With Aquafaba
Credits -

The innovative ingredient was first discovered by French chef Joel Roessel in 2014 as the perfect vegan alternative to egg whites as an emulsifier and foaming agent. Since then it has been used by vegans all over the world as an egg substitute in their cakes and bakes.

Make Your Cocktails Frothy, Foamy And Fabulous With Aquafaba
Credits - Healthline

It obviously didn’t take a lot of time for bartenders to start using it in their concoctions as well. Literally translating to ‘water’ and ‘bean’ in Latin, the nutritious ingredient works both as an emulsifier and foaming agent giving the drink a silky mouthfeel.

But how exactly do you make it?

1 cup of dried chickpeas
3 cups water

Place the dried chickpeas in a bowl, add water and soak overnight.
Discard the water and put the chickpeas in a saucepan. Add some fresh water, cover and then simmer for approximately 40 minutes after bringing to boil. 
Once cooked, drain and reserve the remaining liquid. 
When it cools down, pour the Aquafaba into a clean bottle with a lid and refrigerate. 

Make Your Cocktails Frothy, Foamy And Fabulous With Aquafaba
Credits - Trimdownclub

Now that you know the Aquafaba recipe, let’s make a cocktail out of it!

Served either over ice in a tumbler, or neat in a cocktail glass – the Whisky Sour is a classic that balances the contrasting flavours of citrus and syrup with the creaminess of the egg white.
And when you use Johnnie Walker Black Label Scotch as a base, the rest, as they say, is, egg-story. But, today, I think we should shake things up with some Aquafaba instead!

60ml Johnnie Walker Black Label
22ml lemon juice
22ml 1:1 simple syrup
2 dashes aromatic bitters
3 tablespoons Aquafaba

1. Add all the ingredients to a cocktail shaker
2. Shake hard for 10-20 seconds to mix all the ingredients 
3. Strain into a glass, remove the ice and dry shake again without ice.
4. Strain and serve!

Make Your Cocktails Frothy, Foamy And Fabulous With Aquafaba

Ta-daah! All set to make some aqua-fabulous cocktails, aren’t you?

*Drink Responsibly!


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