- 1 1/2 oz. Pilar Dark Rum
- Juice of 1/2 Lemon
- 1/2 oz. Agave Nectar
- 2 Tblsp. Aquafaba
Monday, April 17, 2017
I have a number of friends that are Vegan, and this creates some problems for me when I’m creating cocktails for them. Today I ran across Aquafaba, this is the answer to take egg out of your cocktails. Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas. In vegan cooking circles, it's become the silver bullet to making airy meringues and expert rum sours without any eggs.
You can find many uses for this and you can substitute Aquafaba for eggs and egg whites wherever needed, the rule of thumb is: 1 Tbsp. for one yolk, 2 Tbsp. for one white, and 3 Tbsp. for one whole egg. The consistency of your Aquafaba makes a difference. You can thicken it by reducing watery Aquafaba about 25 percent on the stove to thicken it up. If it's already thick (as it sometimes is from canned chickpeas), you don't have to reduce. With some trial and error, you'll get a feel for it.
Place all ingredients into a shaker filled with 5 to 7 ice cubes and shake until chilled. Strain into a rocks glass filled with fresh ice and garnish with a lemon wheel.