Recipe Image

Aquafaba Gin Fizz

  • 5 m
  • 5 m
Carolyn Casner
“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!”

Ingredients

    • 1½ ounces gin
    • 2 tablespoons lime juice
    • 1 tablespoon canned no-salt-added chickpea liquid (aquafaba)
    • 1 tablespoon simple syrup (see Tip)
    • Ice
    • 2 tablespoons chilled club soda
    • Lime wedge for garnish

Directions

  • 1 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.
  • 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.
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