Heading into Tales of the Cocktail 2018 next week, I find myself thinking back to my top five cocktails of last year’s Tales. Some may prove continually elusive: will I ever have that many Rutte flavors before me ever again? Do I trust myself to experiment with chicken essence? Will I ever find the patience to make my own vanilla grapefruit shrub or track down a commercial version? Unlikely.
But I have attempted to recreate two of those top five.
Aquafaba has been pinging cocktail radars for years now, but I still don’t see it on as many cocktail menus as I’d forecasted.
Seriously, what’s not to love? It’s less perishable than egg whites, avoids the unpleasant smell of egg whites, suits vegan cocktails, has savory and sweet applications, and its byproduct is (practically) delicious hummus.
Dirty Habit SF uses aquafaba to create a foam sturdy enough to hold a charcoal garnish.