Acquired Cocktail: Peychaud’s Sour

1 oz Peychaud’s Bitters
1 oz St. George Absinthe
3/4 oz Lemon Juice
1/2 oz Simple Syrup
1 Egg White (1 oz Aquafaba)

Add everything to a shaker and dry shake until Egg Whites (or Aquafaba) until it mixes and foams. Add ice and shake again. Strain into a chilled Coup and garnish with a lemon Twist.

This may look like an unmanly pink drink but looks are quite deceiving, there is nothing sweet and fruity here. With a full ounce of bitters paired with Absinthe, this kicks in many ways.

I do consider this particular one I made to be a complete failure. Normally I would have used an egg white for this but instead tried an Aquafaba (Chickpea Brine) substitute. I set aside a little last night from the curry I made to give this a try.

Many people online have stated that this is a perfect substitute for using Egg Whites in cocktails if you didn’t trust their safety, didn’t want the bother of separating the whites, or wanted a vegan cocktail. This one didn’t turn out as well as advertised but I fully admit that it could have been my lackluster dry shake.

When using actual Egg Whites in cocktails, it’s been common practice to add all of the ingredients to a shaker and do a “Dry Shake” without ice. This helps foam up the Egg White and get that super, frothy mouthfeel that Egg White cocktails have. I usually cheat and use a milk frother, which works wonders, then add ice and do a shake. This time I just did a dry shake, though, in my head I think I just figured it didn’t need as much love when shaking with the Aquafaba. 

The creaminess wasn’t there which may have lead to the connection that the flavor was off as well. I still need to sit down, preferably with people who would appreciate a nice Egg White cocktail, and do some side by sides.