It might be a bold claim, but I think this has to be my favourite cocktail ever! I love sour drinks, and am not keen on sickly sweet or seriously strong cocktails. My favourite used to be a pisco sour, which I still love – but good pisco can sadly be hard to come by. When you're out and about, most bartenders tend to use egg white to get the sherbety froth, too, which isn't vegan friendly.
Here, I use aquafaba – that magical liquid taken from cans of chickpeas, which can sometimes be used as an egg white substitute. It tastes exactly the same, and gives you a great frothy head!
Juice of 2 lemons
75ml sugar syrup
4 passion fruit
Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.