Don't look now, but your favorite cocktail just got a trendy makeover. The secret ingredient to this whiskey sour is aquafaba, the leftover cooking liquid from chickpeas or other light-colored beans. Aquafaba foams up in a manner similar to egg white, which makes it the ideal substitute for vegans who love their cocktail nightcap. Don't worry though, the aquafaba has no detectable taste, so guests will be none the wiser. They'll only notice the just-right hint of whisky bite that delivers a balance of smooth and sweet to this classic cocktail.*
2 tablespoons aquafaba (drained chickpea liquid)
5 ounces whiskey
5 ounces lemon juice
4 ounces prepared simple syrup
4 maraschino cherries (optional)
How to Make It
Place aquafaba in a cocktail shaker; shake vigorously 20 to 30 seconds to aerate.
Add whiskey, lemon juice, and simple syrup; fill shaker with ice. Shake vigorously for 1 minute.
Place 1 large square ice cube into each of 2 cocktail glasses; strain whiskey sour evenly between the 2 glasses. Garnish with cherries, if desired.
*This recipe does not comply with Cooking Light nutrition standards.