62°F
weather icon Clear

Jaleo’s cocktail uses vegan substitute for egg whites

That light, creamy foam that sits atop cocktails such as whiskey sours and gin fizzes usually comes from egg whites. As a vegan alternative, some cocktails call for aquafaba, the brine from a can of chickpeas. Aerating the brine in a cocktail shaker whips it into a thick foam. Jaleo’s Alcino cocktail combines the froth with a green cocktail made with gin, basil and celery bitters. Don’t worry, it doesn’t taste like chickpeas.

Ingredients

2 ounces Gin Mare

½ ounce Benedictine

¾ ounce raw simple syrup

¾ ounce lime juice

½ ounce aquafaba (the brine from a can of chickpeas)

4 ounces basil leaves

½ teaspoon Bitter Truth celery bitters

Garnish

1 basil leaf

Directions

Combine all ingredients in a shaker and add four big, solid ice cubes. Shake vigorously in a circular motion. Do this for longer than usual, until the ice is almost diluted. Expect a creamy, frothy head in the glass. Fine-strain the contents into a 7-ounce sherry glass and garnish with a small basil leaf on top of the drink.

Don't miss the big stories. Like us on Facebook.
THE LATEST