Can I pre-batch sours with aquafaba?

At the shake, each drink takes one 80 ml pour from the bottle and 20 ml of aquafaba from the fridge. The rest of the method doesn't move: dry shake, 8 to 10 ice cubes, shake again, strain. The figures are those of the aquafaba pisco sour.

Keep the aquafaba separate so each drink builds its head in the shaker. For long drinks, keep the carbonated top separate too: tonic for the gin fizz and ginger beer for The Sunset both go into the glass after the strain.

The rest of the base can be batched ahead, including the two spirits in the white lady, the vanilla syrup in the amaretto sour and the raspberry syrup in La Rosée.

Keep the batch bottle beside the shakers and the aquafaba chilled below the station. Each order becomes one pour of base, 20 ml of aquafaba, a dry shake and a second shake with ice. Build the drink when the ticket comes in rather than filling shakers in advance.

For an event, decide the number of drinks first and let the pisco sour, gin fizz or white lady calculator set the batch. A 1L Tetrapak covers 50 cocktails at 20 ml each; once opened, keep it at 2 to 6 °C and use it within 3 to 4 days. If you use powder, make up the amount the event needs before doors open and keep it chilled for service.