How To Make A Vegan Whiskey Sour

The Whiskey Sour is an iconic cocktail which has been in print since 1862 when it was mentioned in the iconic ‘The Bartenders Guide’. However, it likely had been in circulation long before this. One suggestion comes from sailors who were partial to a drink, but desperate for vitamin C due to the threat of scurvy. Throw some lemon into your whiskey to stave off scurvy and this could be seen as the beginning of your whiskey sour. Later on egg whites were included to add more texture and a rich, creamy mouthfeel. However, this means that vegans can’t get a taste of this classic drink. So, in honour of Veganuary, we’ve swapped out the egg whites to provide a vegan alternative. Aquafaba is regularly used in vegan recipes as an egg white alternative. It is the starchy liquid that comes in beans, (especially chickpeas). Simply drain off a small amount and you’ve got a perfect egg white substitute. It mimics the foam and rich mouthfeel in this drink. Let’s take a look at how to make this drink.
  • Prep & Cooking Time – 15mins
  • Serves – 2 People
  • Level – Easy
  • 30ml Aquafaba
  • 100ml Bourbon Whiskey
  • 75ml Lemon Juice
  • 30ml Simple Syrup
  • 4 Dashes of Angostura Bitters
  • 2 Twists of Lemon Peel (For Garnish)
  • Step 1

    Let’s learn how to make a Vegan Whiskey Sour. Dry shake the Aquafaba to froth it up. Then, add the whiskey, lemon juice, simple syrup and some large ice cubes to the shaker.

  • Step 2

    Shake again vigorously.

  • Step 3

    Strain into a whiskey glass and garnish with lemon and a few dashes on bitters. Now you know how to make a Vegan Whiskey Sour.

    If you want to check out more of our recipes click here.