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.

• 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

1. 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.
2. Wet shake:
   Add ice cubes and shake again for 10–15 seconds to chill and dilute.
3. Strain and serve:
   Fine strain into a chilled coupe or rocks glass.
4. Garnish:
   Optionally add 1–2 drops of bitters on the foam and swirl with a cocktail pick.

• 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.

• 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