Vegan Sours Three Ways!



Today we test methods for making a Vegan Alternative to Egg White Cocktails. Complete with a blind tasting!

Any time I make a sour with egg white I am bombarded with questions on how to achieve the same effect without using actual egg whites. So many people who are either vegan or just not into consuming raw egg white have been asking if an alternative exists. Well, I am happy to report that not only does an alternative exist, but several do and we test them in this episode! Today we make three different versions of “Sour Style” cocktails using alternatives to egg whites/, What will be the result? Will we fail or succeed? and most importantly How Do They Taste?

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Here’s Links To The tools I use in This Episode:
Barfly Fine Strainer (Copper):
Barfly Shaking Tins:
Barfly Measuring Cup Jigger:
Barfly Hawthorne Strainer:
Soy lecithin Powder:
Fee Brother’s Miracle Foamer:
Fee Brothers Foamer Set:
Libbey 5.5oz Coupe:
Dried Hibiscus Flowers:
Chamomile Tea:

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Here’s The Specs:
1.5oz (45ml) Gin
2oz (60ml) Chamomile Hibiscus Syrup
.75oz (22.5ml) Lime Juice

For Hibiscus Gin Sour 1.0:
Add 1 Bar Spoon Soy Lecithin Solution

For 2.0:
Add .25oz (7.5ml) Aguafaba

For 3.0:
Add 3-4 Dashes Fee Brothers Cocktail Foamer

To Make Soy Lecithin Solution:
1.5 Tsp Soy Lecinthin Powder
.5 Cups (4oz or 120ml) Boiling Water
Add Soy Lecithin and allow to steep until fully dissolved (about 2 hours)

To Make Chamomile Hibiscus Syrup:
2 Tablespoons Dried Hibiscus Flowers
1 Teaspoon Chamomile Tea
1.25 Cups (10oz or 300ml) Boiling Water
1.25 Cups Sugar
Add Hibiscus and Chamomile Tea To boiling water and allow to steep for five minutes. Then fine strain and add sugar.

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