vegan pisco sour aquafaba Archives

October 10, 2020 In PiscoLogía

How to Make Vegan Pisco Sour with Kami Kenna!

As a bartender, Kami has made cocktails to meet all types of dietary needs and preferences. In order to accommodate vegans and consumers iffy on eggs in their drinks, it was necessary to perfect a vegan pisco sour recipe. The purpose of the egg is to add texture and to dry out the cocktail. Whether or not you are vegan, or just turned off by raw eggs, you will learn how to ditch the egg and make an equally tasty and textured cocktail! Learn how to make a vegan pisco sour in this video!

June 1, 2020 In PiscoLogía

Aquafaba Vegan Pisco Sour Recipe

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Aquafaba is the starchy liquid in a can of chickpeas. When whipped or shaken, it creates a foamy alternative for egg white in a pisco sour.

To make a vegan pisco sour, you will need the following ingredients:

2 oz. PiscoLogía Acholado
1 oz. aquafaba (the drained water from a can of unsalted garbanzo beans)
1 oz. fresh lemon juice
2 teaspoons sugar or ¾ oz. simple syrup

Place all ingredients in a shaker without ice. Shake for 30 seconds. Add ice and shake again. Strain into chilled glass. When foam rises, garnish with 3 drops of bitters.

Here are some tips for making a vegan pisco sour with aquafaba:

Chill your aquafaba before shaking and straining.
Before measuring your aquafaba, vigorously shake the unopened can of chickpeas. Next, strain the chickpeas, whisk the aquafaba and then measure. This will ensure the starches are evenly distributed throughout the liquid, allowing you to take full advantage of their whipping abilities.