For this refreshing and tart vegan gin fizz recipe, we've used aquafaba--the liquid from canned chickpeas--in place of egg whites to create the cocktail's signature frothy top. Even if you're not a vegan, you may prefer this recipe as it saves you the step of separating the eggs (and figuring out what to do with the leftover yolks). Save the chickpeas for another recipe, such as hummus or spiced chickpeas, to serve alongside your drinks!

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine gin, lime juice, chickpea liquid and simple syrup in a cocktail shaker. Shake until frothy, about 1 minute. Fill a rocks glass with ice. Pour the gin mixture over the ice and top with club soda. Serve with a lime wedge, if desired.

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Tips

Tip: To make your own simple syrup, bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirring frequently to dissolve the sugar. Let cool for 30 minutes and then refrigerate until cold, at least 1 hour. Simple syrup can be stored in the refrigerator, covered, for up to 6 months.

Nutrition Facts

136 calories; 8 mg sodium. 37 mg potassium; 9.1 g carbohydrates; 0.1 g fiber; 7 g sugar; 0.1 g protein; 15 IU vitamin a iu; 9 mg vitamin c; 3 mcg folate; 6 mg calcium; 3 mg magnesium; 7 g added sugar;