The joys and inconsistencies of aquafaba

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