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Aquafaba continues world domination in cocktails

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There’s no hiding our obsession with aquafaba. The miracle liquid that comes from canned beans isn’t just taking the vegan food world by storm, it’s now turning up in drinks. Eater has reported that bartenders are getting on the bandwagon, using the egg-substitute as an ingredient in cocktail classics.

The airy texture and mostly flavourless taste of aquafaba makes it an incredibly versatile ingredient in booze. The foam is topping gin fizzes and pico sours at Mother of Pearl in New York, a newly vegan joint you probably read about last week. Jason Eisner, of LA spot Gracias Madre is also experimenting with the foam, a vanilla bean and lime zest one sits atop his Cuba Libre Twist, and an aquafaba salt foam and chocolate shavings crown his ‘Hotline Bling,’ a drink definitely worthy of the chart topper.

Not only does using aquafaba result in cheaper, faster to make, vegan-friendly beverages, but according to Gabriella Mlynarczyk of Birch in LA, it improves the smell. “I’ve always been a little bit turned off by the smell of egg whites,” explains Mlynarczyk. “Sometimes, in a whiskey sour, it kind of smells like a wet dog, depending on the egg.” 

I hope that with all the extra chickpeas kicking around, bars start putting  hummus and roasted beans on the bar tops. Cheers!

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