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.
In San Diego, Volcano Rabbit serves up an after-school treat of grown-up chocolate milk: aquafaba, almond milk, coffee-infused tequila and chocolate coconut milk.
At Dosa in Oakland (or, to follow their style guide, dosa by DOSA), the Chickpea Sour offers fennel candy and revelations: Continue reading
Also, Gib’s is one of the best cocktail spots in Madison, Wisconsin.
Gib’s is in a house. It’s a very east side thing.
Gib’s cocktail menu, late January 2017.
77 Kelvin: shattered herbs (frozen with nitro or dry ice), Leatherbee gin, lime.
Boozy Cola: Rum, Fernet, Sassafras, served with a cola bottle.
Old-Fashioned: Maison Rouge cognac VS, Evan Williams, bitters, citrus cordial, cherry.
Late at night Gib’s puts out free spicy noodles for its patrons. My party was delighted beyond measure. Not pictured: faces full of noodles.
Madison is the locus of politics and education in the state of Wisconsin, as it houses both the grand state capitol and the state’s flagship university. Boasting spectacular views and pastimes in the lush summer and snowy winter months, this odd isthmus city boasts more cultural creativity than outsiders expect.
This is to lay the groundwork for a bold claim: every time I drink cocktails in Madison, I discover something new before it begins to appear on Bay Area cocktail menus.
You doubt. I sympathize with your confusion but assure you that my years of ongoing investigation confirm the claim.
This time it’s aquafaba or, as it’s more commonly described, the liquid from canned chickpeas that you can whip up into a passable and vegan meringue. In cocktails it can serve as a frothy egg white substitute or simply as a silky note of texture. The first time I spotted it on a menu was at Gib’s Bar.