This whiskey sour is a perfect vegan fall cocktail. It’s got the oaky flavor of the whiskey mixed with the tart flavor of the tamarind and lemon. Whiskey has always been the one spirit I haven’t experimented with until recently. I’ve come to really love a good bourbon.
For those who haven’t ever heard the word “Aquafaba” let me explain. Aquafaba is the liquid in a can of chickpeas. Weird to use that, right? But it works so well as an egg white replacement in cocktails and a few other culinary uses. Typically whiskey sours come with a foam on top and that’s usually used by an egg white. In this recipe the aquafaba works so well. You just have to shake your shaker like there’s no tomorrow!
Knob Creek is a great bourbon. It’s moderately priced and works so well with this drink. I’ve used many different brands as well for this drink but preferred this one over the others. You don’t have to be too picky with the brand but If you’re an avid whiskey drinker spoil yourself with a good one.
Adding cinnamon on the end was a last minute decision I’m so glad I made! It adds such a festive flavor that will make your cozy night even cozier. Enjoy and happy fall!
Tamarind Whiskey Sour
Ingredients
- 2 oz bourbon
- 1 oz aquafaba
- 1/2 oz tamarind
- 1/2 oz lemon juice
- 1/4 oz agave (or 1/2 if you prefer sweeter cocktails!)
- Handful of ice
- orange rind
- cinnamon
Instructions
- Start by getting your aquafaba by draining a can of chickpeas and keeping the liquid. This is the egg white replacement.
- Add the bourbon, aquafaba, lemon juice, tamarind, and agave to a shaker. Add a handfull of ice and shake vigorously for 20 seconds.
- Get a glass and strain your drink. Garnish with fresh orange rind and cinnamon on top! Drink immediately :)