Make This: The Drake's Queen Street Sour
The Drake Hotel bartender Kris Bahamondes' take on a whisky sour uses aquafaba in place of the usual egg whites for a vegan version of the classic cocktail.
Published: Thursday 29th June 2017
The Drake's Queen Street Sour was the featured drink at Power Ball XIX: Stereo Vision, presented by Max Mara, The Power Plant Contemporary Art Gallery's annual art party and fundraiser, which took place on June 1st.
- 2 oz Gooderham + Worts whisky
- 1.5 oz carrot apple turmeric blend juice (The Drake Commissary sells a good version)
- 0.5 oz ginger syrup (see recipe below)
- 0.75 oz fresh lemon juice
- 0.75 oz aquafaba*
- 4 oz sugar
- About two handfuls of chopped, fresh ginger
To make the ginger syrup, take two handfuls of chopped ginger and add it to a blender along with 4 oz of water. Blend until pulverized. Strain the mixture through a cheesecloth, squeezing to extract all the juice. Add an equal volume of sugar (about 4 oz). Whisk the sugar into the juice until it's well blended and the sugar is dissolved.
Combine the remaining ingredients in a shaker. You can either dry shake the mixture (no ice), or use an immersion blender to whip it like a meringue. The latter helps aerate the aquafaba, creating a top foam for a fancier presentation. Pour over ice and serve.
*aquafaba is the liquid leftover from cooked chickpeas, a popular vegan substitute for egg whites