This recipe was first published in our feature on cocktails for vegans.
German bar consultant Voelkel-Nijs experimented with a range of different aquafaba recipes and techniques in order to come up with this vegan sour. His preferred method for preparing the ingredient is below the recipe.
30ml Gold Mauritius rum
30ml White sambuca
30ml Lemon juice
15ml Lime juice
15ml Sugar syrup
2ds Black walnut bitters
1 Pinch salt
Dry shake as with egg white, then ice the shaker and shake long and hard. Double strain into a cocktail glass.
*Soak 500g of dry chickpeas in a large pan for 24 hours, keeping the water topped up above the level of the beans. Bring the pan to the boil and simmer for 1 hour, then leave to cool. Leave to soak for another 24 hours, then strain out all the solids. Makes approximately 1 litre.