Vegan Sours Three Ways!
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- เผยแพร่เมื่อ 5 มี.ค. 2020
- Today we test methods for making a Vegan Alternative to Egg White Cocktails. Complete with a blind tasting!
Any time I make a sour with egg white I am bombarded with questions on how to achieve the same effect without using actual egg whites. So many people who are either vegan or just not into consuming raw egg white have been asking if an alternative exists. Well, I am happy to report that not only does an alternative exist, but several do and we test them in this episode! Today we make three different versions of "Sour Style" cocktails using alternatives to egg whites/, What will be the result? Will we fail or succeed? and most importantly How Do They Taste?
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Soy lecithin Powder: amzn.to/2x30z6i
Fee Brother's Miracle Foamer: amzn.to/2VM5qU2
Fee Brothers Foamer Set: amzn.to/2PK00Fe
Libbey 5.5oz Coupe: amzn.to/3cxx392
Dried Hibiscus Flowers: amzn.to/2PMVplH
Chamomile Tea: amzn.to/2x2fKwz
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Here's The Specs:
1.5oz (45ml) Gin
2oz (60ml) Chamomile Hibiscus Syrup
.75oz (22.5ml) Lime Juice
For Hibiscus Gin Sour 1.0:
Add 1 Bar Spoon Soy Lecithin Solution
For 2.0:
Add .25oz (7.5ml) Aguafaba
For 3.0:
Add 3-4 Dashes Fee Brothers Cocktail Foamer
To Make Soy Lecithin Solution:
1.5 Tsp Soy Lecinthin Powder
.5 Cups (4oz or 120ml) Boiling Water
Add Soy Lecithin and allow to steep until fully dissolved (about 2 hours)
To Make Chamomile Hibiscus Syrup:
2 Tablespoons Dried Hibiscus Flowers
1 Teaspoon Chamomile Tea
1.25 Cups (10oz or 300ml) Boiling Water
1.25 Cups Sugar
Add Hibiscus and Chamomile Tea To boiling water and allow to steep for five minutes. Then fine strain and add sugar. - แนวปฏิบัติและการใช้ชีวิต
The Fee Foam is also space efficient and less cumbersome to deal with (shelf-stable, needs no preparation and leaves no byproduct). Given that it works well as a foaming agent and is food safe, I think we look at the Angostura of frothy cocktails.
Excellent episode and I am quite pleased to see a video of this experiment. As one of those of the 3.6% and a lover of cocktails I really enjoyed what you've done here.
Thank you and CHEERS!
Wonderful, I love to make cocktails for my wife and she is vegan so THANK YOU 🙏 this channel and How To Drink have totally inspired me
THANK YOU for putting that crazy nice syrup in the description !!
Thank you so much for making a vegan version of these drinks! I cannot wait to try these!
Been looking forward to you creating a variety of sours. Thanks!
I loved this episode and I love that Leandro got them all right in the blind test taste.
This is such good timing! I’m submitting a cocktail in the tio Pepe cocktail comp with a plant based/vegan theme! I was planning on using Aquafaba and I think I still will from listening to your reviews on the other products
No complaints, just a appreciation. Thank you sir!
Another great video. Love that you are looking out for folks who don't do eggs.
Awesome comparison. It's greatly appreciated.
I just came across this looking for an alternative like that and haven't seen when it came out! Thanks!!!
I'm one of those people that doesn't like the thought of eating raw egg whites. But I LOVE the texture it gives a drink. This is a perfect episode for me, thanks!
Thanks for doing this. My wife is on a vegan diet at the moment, and these options really help.
Thanks for teaching me how to include my vegan guests!
I have a bottle of Fee Foam at home and I like it. It's not gonna replace egg whites completely, BUT if I'm out of eggs or just don't really feel like separating an egg and want a sour, I'll add a couple dashes of it.
Unexpected, but appreciated a lot, thank you!
Fantastic! So educational
im thinking of convincing my boss to get the fee foam. we already use some fee brothers products and we've been trying to find a good solution to fix our frothing agent issue. our main problem is shelf stability. we dont do a lot of frothed cocktails so we end up tossing a lot of eggwhites to the bin because they spoil too fast. im glad you used the fee brothers foam solution in particular as the other foamers in most reviews come from different manufacturers and are far more difficult to access in Poland, which is where i live. thanks for this vid.
That drink looks and sounds like it would be amazing! I’ll opt for the egg, though :)
You are so right about the nutty flavours of the garbanzo beans! Since I went vegan I started adding aquafava and .25 ounce of good amaretto to my bourbon sours, with a few drops of bitters. I know it's cheating :) But it's how I got used to the aquafava flavour. Now I don't mind it in other drinks any more.
Personally I'd still pick a natural product whenever it is easy and functional.
Egg white cocktails are my absolute fav! I always have a carton of eggs on hand just for cocktails.
Thanks for the reminder. I clicked the thumbs up after the reminder. :)
Awesome video! Thank you for the info. Didn’t know you could make a vegan sour. BTW there was 6 dashes put into the last cocktail 😂
My kids are both anaphylactic to eggs, so I won’t use them in my kitchen, but I love mixology. I’ve done really well using cannellini bean liquid, which still foams pretty well but doesn’t have as intense a bean flavor, and nicer light color.
Love how Albert Reefee is becoming a regular on the show.
Great!
Your are the best bartender mate!
Nice comparison. I’d given up on egg foam cocktails because the flavor always stands out in a way I don’t like - regardless of how fresh the eggs are.
Thanks for doing this. I bartend at a vegan resort & occasionally get asked for sours. Now I’ve got some ideas.
I think it was a mistake to use such an inherently flavorful cocktail in a test like this. While I am guessing you probably wanted to kill two birds with one stone and make a drink you hadn't already done, along with testing the 3 foamers, ultimately a better test would have been with a simple Boston Sour. It also would have been good to have a "control" with egg white so we can really see what that looks like in direct comparison. That said, it's great to see a test like this, and I've only ever seen the Ms Betters Miraculous Foamer so including Fees (and Lecithin) is nice.
Totally agree, missed opportunity
I enjoy egg whites in sours. That said, almost all of my friends and family members will not even try it.
Thank you for showing and testing alternatives.
Great video! My issue with aquafaba was the smell when I made a whiskey sour with it. It was offputting to say the least
I guess you can heat it up to dispel the flavor a bit...just learned this though and haven’t tried it
Wow this a SWEET cocktail !!
Great info, thx
Aquafaba can ruin a cocktail very easily but in some case it elevates it. Not an easy thing to work with. There's the miraculous foamer from Mr. Better bitters that works quite well. Have you tried it?
Thank you do much for making this video. I can't wait to try some options. Do you think you'll do more vegan cocktails?
Great video as always. Thanks
Yeah I’ll definitely do some more
@@TheEducatedBarfly
Thanks!
Thanks for this!
Like many other comments here I’m also allergic to egg and I want to have sours in my life!! Thank you
Nice video, thanks
Thanks for posting egg-free recipes for those of us with egg allergies. I wonder if sunflower lecithin would work in place of soy lecithin for those looking for a soy free experience? The fee foam works because of the polysorbate 80, which is what stamp collectors use to remove adhesives. Some people have linked polysorbate 80 to gut permeability issues in vulnerable populations.
Good to know on the fees and I’m sure sunflower lecithin would work. Worth a try anyway
Love your channel and the work you do, however you should consider adding some chill background music for better ambience. Some smooth jazz could do the trick.
Excited
I'm not a vegan & have had egg foam in my frothy cocktails b4 & stopped drinking them because of the smell of raw egg in my drink. Now I use aqua fava & no smell It does not interfere with any of my cocktails flavor or smell. Delicious & frothier than egg whites in my homemade cocktails. Give it a try.
Estimates using TANQUERAY
Nº TEN:
With egg white (from 1 entire egg):
ABV: 9.8%
Sugar: 168 g/l
With nothing:
ABV: 12.5%
Sugar: 212 g/l
P.S. The reason I didn't calculate the values for the three vegan cocktails actually made is because I don't know the sugar content of these alternatives to egg white or the change in volume that happens to them when shaken. However, it would be interesting if somebody who knew did the calculations. Because then in general we would be able to know if there is a significant sweetness or strength difference when subbing the egg white with a specific alternative and possibly in some cases be able to tweak the specs accordingly.
Moshe Rabbenu Moshe Rabbenu I just did the calculations on you, Moshe. And you’re 100% sweet by volume for doing this. x
And for leading the Jews out of Egypt.
Very informative
Great show old chap. Would be fun to think the cost per drink should that be a new factor.
I use aquafaba in the form of chick pea cooking water, which I produce myself from dried chick peas. The result is in my opinion way more pleasant then egg white. The taste of the aquafaba is very mild, I agree with nutty. The cocktails (my favourite is "white lady") are very clean tasting, very fresh/crisp citrus while the egg white make it richer/hefty.
And what is really horrible in my opinion is pasteurized eggwhite, the stuff is dry as hell and in my experience makes no foam at all in a cocktail.
Love the channel , don't love the cheeky arguing .
Did we argue in this episode? Give me a time stamp
Me again. I just spotted the Compass Box Spice Tree Whisky in the back! Kudos! Have you used it already? Its a super awesome malt but I have a hard time imagining it in a cocktail.
Gonna use it soon :)
I remember when I was really into Aguafaba, and it wasn't really because of the vegan thing or the egg white problem but If I was going to use an egg I didn't want to waste the yolk. (In addition I love Goya chickpeas especially the organic ones.) It's still not the same as egg white, but you get to a point where you start nick picking everything to death. Are they all good even though slightly different? Then that is what is important.
Even though we aren't vegan, there is an egg-allergy in our house, so this is a great idea!
I have a few friends who are vegan and one who has an allergy to eggs so of course Dr. Cocktail comes to the rescue!!
Edit:
Oh my I took the perfect screen shot of you duel wielding cocktails looking so happy with yourself. It seriously needs to be a shirt
I would buy that shirt!
So I was wondering if you could do something with Sprite ginger? Currently on a self imposed dry month so I can figure anything I can try out but I bought a case of it. Was thinking of using a gin or maybe a tequila, but what are your thoughts?
Got to hit the 1,2,3,4, pillars of TH-cam algorithm! 😜
Hi just want to ask yout hibiscus and chamomile you put citric acid or just sugar?thank you
what is te shelf stability of the aguafaba? does it need to be refrigerated?
I'm curious about how these products change the taste of the cocktail as opposed to just being a foaming agent. I just made an amaretto sour with egg white, and the lemon meringue notes are unmistakable - the highlight of the drink, really. I can't imagine aqua faba having the same effect. That being said, I've got a very elderly friend who loves amaretto sours, and I want to make her one of these without putting her at risk.
12:51 *Yes!*
I've always had this weird curiosity about whether or not Marius also trys the drinks off camera, and now I know!
Lol I forget that ive literally seen him try one in the beam me up toddy episode.
We use a product called wonderfoam. Does a good job and doesn't have a flavor, but it's not quite as thick as egg white
Thank you for this, as I am allergic to eggs.
Ditto - that has to up the numbers!
great video 👌
I use a similar Product by Bittermans. It is way darker in colour but I feel like it a) does Not colour the Drinks and b) does Not add flavor to the Drinks.
It is, of course also less voluminous then egg white. Also I usualy do a reverse Dry shake with it. So I shake over Ice, straighn into the shaker, discard the Ice and Do a Dry shake afterwards.
I started using that, out of storage reasons (Not wanting eggs to go Bad, less Space) and I'm very glad I did. Btw. It works even better with fizzes :)
I have so many strong opinions on the reverse dry shake I’ll be filming a test to see if it is actually better than the regular shake.
@@TheEducatedBarfly Well I just found it to work better with that particular product. I guess the "miracolous foamer" by Bittermans is just really sensitive to Ice shards and delucion in General. (the foam kept colapsing)
i always shake a sour untill my shaker gets loose. a little gas builds up from the eggs and lemon juice. idk if it works the same with not egg whites.
How long will the Hibiscus syrup stay fresh after being made
I bet poor Marius copped it when he mixed up the blind test 😂
great video! i’m pretty interested in using the fee foam, having already used aquafaba a few times in my whiskey sours. i’ve only used it to make a Not whiskey sour once, and you’re right about it pairing better with whiskey. otherwise i’ve never found it to have a taste ¯\_(ツ)_/¯
What about gum Arabic with easy foam?
PG is not something I would think to put in an egg white substitute. Polysorbate and potassium sorbate are just more emulsifiers. I like the idea of the cocktail itself though. Personally probably just use the egg whites :) then I can use the yolks and make a custard.
Would love to see your opinion on the Foamee.me product. It's a natural alternative to the Fee brothers stuff. Completely tasteless, and produces very good foam.
But to be fair, I'm glad to hear of alternatives because I'm always too lazy to crack an egg.
The science fan in me is upset that you didnt do an egg white one for a control.
Ah I know but the point of this was to give options for vegans as we do a lot of egg white sours the blind tasting was on the fly. We didn’t plan it, it just happened as we shot
Been looking for this kind of thing for a while, my significant other always reminds me that she won’t be here to look after me if I get salmonella from using raw eggs in my cocktails. Also for some reason Garbanzo beans sounds like something I’d be OK with, as bizarre as it may be at first glance :)
How long will the Soy Lecithin solution keep?
Good alternative
Egg allergy haver here, thanks for the video, very cool
I use the canned aquafaba for my drinks usually, I think homemade gives less of a taste and u can omit the salt 😊
Homemade also gives you the option of using cannelini beans rather than garbanzo. Much milder flavour!
@@gozerthegozarian9500 i didn't know other beans worked too, ill def try it ! I eat garbanzos all the time so I can totally taste it in my drinks 😄
@@vintagejudie_ black beans foam the most, although the liquid also has the most bean flavor and makes the drink darker. Might be fun to use black bean aquafaba in a mezcal sour with agave syrup and some cocoa bitters, that would be Mexican as hell
I know that this is a voice from the future (as it were, 11 months later) but has anyone tried the Fee Foam?
I find that 1-2 TINY shakes gives excellent foam and much less of the chemical taste. Try using minimal amounts and see how that changes things!
Hey! any idea if sunflower lecithin has the same effect? (and it's supposed to be tasteless)
Not sure never used it and I’ll look into it but all lecithin is an emulsifier so I want to say yes...
You should try using fresh aguafaba to avoid its flavor. (Boil chickpeas in water for 2-3 hours, let it cool down and strain) they would be taste less in my experience but will be fresh for only 24 hours.
Oh I’ll try it. Didn’t know that this was a thing
There’s also Aquafava powder that has a pretty neutral taste.
Oh HELL YEAAAHH!!!
I tried it according to the specs and it’s v sweet for me. Why wouldn’t it be .75 of the tea syrup just wondering? Is it to balance out the tea flavor ?
Honestly to bring down the sweetness you could use a few dashes of Peychauds bitters. I made these according to spec and it’s a sweet drink, but didn’t find it overly sweet..really. Everyone’s palate’s different, so id say adjust accordingly
What if you tried more than a barspoon of soy lecithin? Would you get more foam? Since it's virtually tasteless, why not?
Give it a try!
Been thinking about this a lot since I saw it as my girlfriend doesn't like the idea of egg white in cocktails. I'd like to use a natural product like aquafaba, but the taste element sorta puts me off, but then I had a thought and I haven't seen anyone else mention this in the comments: why not infuse the aquafaba with a complementary flavour to your cocktail? A quick Google suggests it should be not only possible, but easy (just leave your flavouring in the aquafaba, in a Mason jar in the fridge for a couple of days, shaking occasionally). Haven't tried it yet, but will get on it and report back
You should have also done the original with egg white for comparison
Not a bad idea!
Thoughts on reverse dry shaking?
Yes. Strong ones. Making a video on it
Could you use half and half as a substitute for egg whites?
No that wouldn’t work sorry 😐
I'm trying to understand how the 2oz of syrup isn't making it way too sweet
The instant I saw the title, I knew he was gonna be using the aquafaba from the chickpeas.
Very interesting video. Good info. But too many commercials.
LPT: If you're not eating solid food, adding egg whites to your cocktails is an excellent source of protein!
So is Aquafaba, but without the cruelty
Damn right Leandro, put Marius in his place.
Notification squad where you at? 🥃
Present
Here!
Hi Leandro, can you provide a recipe for making Hibiscus Syrup or Chamomile Hibiscus Syrup for us?
There is a recipe if you look in the description below the video and scroll all the way to the bottom :)
@@TheEducatedBarfly thank you. Should have looked first. :-)
I use Aguafaba any time I can, used max in 1/2 oz you can't taste any difference with an egg white. I'm not vegan but if I can use something instead of ditching it that makes me feel better.
Yeah I've always used aquafaba when we've had an open bar at events and it's worked great, but the best part is that it cost just as much as using egg whites, and we got the free chickpeas on top of that :P
God recipe, thanks goodness I can use eggs though.
Can we get the specs for the syrup?
Look in the description at the bottom there’s the specs and method for everything
Not vegan and I've used egg whites in the past. With inflation and the cost of eggs I can bring myself to anymore. I like sours, gin fizz, and clover clubs too much. I may give the Fee Foam a shot. Have you used it since Leondro?
I know it's an older video but I stopped drinking for about a year when my father inlaw (my cocktail buddy) passed away. I've just gotten back to it
we always go with egg, but some people swear by the alternatives. But as long as the drink tastes good to you, right?
@@TheEducatedBarfly I hear you there. I've never used an alternative but the cost of eggs being high makes me reconsider. Of cource there is always a food born illness possibility but one thats never been an issue for me just using normal eggs from Walmart.
"Chichi stuff" the shade lmao
Marius is such a tease
My bestfriend/bandmate is vegan so this is perfect!