Friday night cocktail by Wendy Fielding
The winds outside are swirling up snow devils and we’re huddled by the fireplace enjoying an easy-sipping Apple Brandy Sour. If the apple and lemon in this drink had a snowball fight, they’d be evenly matched and end up holding hands on the way indoors for hot cocoa. The aquafaba would be that kid who sprays whipped cream into their mouth straight from the nozzle and then puts it onto the cocoa.
Make one yourself!
1 oz lemon juice
¾ oz rich sugar syrup (2 sugar:1 water)
3 dashes Angostura bitters
½ oz aquafaba
Shake all ingredients with ice and strain back into the shaker. Dry shake (without ice) and strain into ice-filled old-fashioned glass. (It’s the dry shake that foams the Aquafaba.) Cheers!
Aquafaba – water in which chickpeas or other pulses have been cooked, used as a substitute for egg whites, particularly in vegan cooking.