This vegan version of the Whiskey Sour batch recipe yields 1.12L of the cocktail, which is enough for about 8 servings on ice.
It can be served using a 2L mini keg with nitrogen for a frothy finish. The Whiskey Sour cocktail is said to have originated in the 1700s on Naval ships, where it was consumed to prevent scurvy by combining citrus with the rum or whiskey ration.
The cocktail gained popularity and was included in Jerry Thomas' The Bartender's Guide in 1862, where egg whites were added and shaken to create the dense white foam on top.
For this vegan version, chickpea water (aquafaba) is used instead of egg whites in a batch, as it lasts longer and is suitable for those who do not wish to consume eggs.
To make the batch, you will need the following ingredients in the amounts specified in the table below:
• 4 parts whiskey • 3 parts lemon juice • 2 parts chickpea water (or egg whites for traditional style) • 2 parts water • 1 part sugar syrup
To prepare, ensure all ingredients are well chilled beforehand. Then, combine all ingredients and store in a bottle, shaking as needed in a cocktail shaker with ice. Alternatively, for a more convenient method, pour the batch into an iKegger Black Edition mini keg with the included nitro setup, inject one cream charger (N2O) and shake to combine. The cocktail can then be served on ice and garnished with a lemon twist.
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