Whiskey Sour with Aquafaba
Whiskey sour with aquafaba demonstrates aquafaba’s ability to produce stable cocktail foams, replacing egg whites while ensuring food safety and consistency. It creates a smooth, creamy mouthfeel and a long-lasting foam head, ideal for professional bars and beverage programs.
This formulation gives precise ratios for service, batching, or pre-batched cocktail bases.
Ingredients (for 1 cocktail)
- 50 ml whiskey (bourbon or rye)
- 25 ml fresh lemon juice
- 20 ml simple syrup (1:1)
- 25 g chilled aquafaba
- Ice cubes
- Optional: Angostura bitters for garnish
Method
- Dry shake:
Combine whiskey, lemon juice, simple syrup, and aquafaba in a cocktail shaker without ice. Shake vigorously for 10–15 seconds to build the foam. - Wet shake:
Add ice cubes and shake again for 10–15 seconds to chill and dilute. - Strain and serve:
Fine strain into a chilled coupe or rocks glass. - Garnish:
Optionally add 1–2 drops of bitters on the foam and swirl with a cocktail pick.
Professional Tips
- Use chilled aquafaba for faster foam formation and better stability.
- Dry shaking first is essential — it builds the foam before dilution.
- For high-volume service, pre-batch the base (whiskey, lemon, syrup) and add aquafaba à la minute for maximum foam height.
- Shelf life of mixed cocktails is limited — serve immediately after shaking.
Key Takeaways
- Aquafaba creates a stable, long-lasting foam for cocktails
- Provides a clean, safe alternative to raw egg whites
- Enhances texture, mouthfeel, and presentation in shaken drinks
- Ideal for professional bars and beverage service operations
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