August 3, 2019
In
PiscoLogía
Credit: Blue Habu
The unappetizing odor, fear of food-borne illnesses and adherence to a vegan diet are reasons many avoid raw eggs in their cocktails. The traditional pisco sour recipe relies on egg whites to create its creamy foam. However, these 3 alternatives use aquafaba, Ms. Better’s Bitters Miraculous Foamer and organic soy milk to create a similar texture.
First, Tara Duggan from the San Francisco Chronicle uses aquafaba:
- 2 oz. Pisco
- 1 oz. aquafaba, or the drained water from a can of unsalted garbanzo beans
- 1 oz. fresh lemon juice
- 2 teaspoons sugar or ¾ oz. simple syrup
Nico from Pisco Trail works with Ms. Better’s Bitters Miraculous Foamer in lieu of egg whites:
- 2 oz. PiscoLogía Pisco Quebranta
- 1 oz. Lime juice
- 1 oz. Simple syrup
- 1/2 Dropper Ms. Better’s Bitters Miraculous Foamer
Maurice Dudley from Blue Habu in Okinawa uses organic soy milk:
- 2 oz. PiscoLogía Pisco Acholado
- 1 oz. Shiquasa liquer
- 1 oz. Gum syrup
- 1 oz. Organic soy milk
*For all recipes, 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.
Pro-tip- If you’re making a maracuyá sour, passionfruit makes a natural foam. Vigorously shake 1 oz. of pure passionfruit juice with pisco and simple syrup. You will be pleasantly surprised by the natural froth that forms from the juice.
Leave us a comment if you find a favorite substitute for eggs whites for your pisco sours!
Sources:
Blue Habu Trade Group. “The 4-30”. https://web.facebook.com/bluehabutrade/. January 20, 2018.
Duggan, Tara. “Recipe: Aquafaba Pisco Sour Cocktail.” SFChronicle.com, San Francisco Chronicle, 9 Mar. 2016, www.sfchronicle.com/recipes/article/Recipe-Aquafaba-Pisco-Sour-Cocktail-6880706.php.
Vera, Nico. “Vegan Pisco Sour .” Pisco Trail, 2 Feb. 2019, www.piscotrail.com/2019/02/02/cocktails/vegan-pisco-sour/.
