AFTER the sharp rise in arrests in the west end last weekend (something to do with my Buckfast cocktail recommendations, apparently), I felt it appropriate to get back to something more serious.
It’s an altogether different ingredient sweeping across the cocktail menus of Scotland, a mysterious substance called aquafaba or aqua de garbanzo.
Now, allow me to brush away the mystique and introduce you to the leftover water from a can of chickpeas. Yes, that’s right, the stuff often chucked down the drain.
As a pub boss, I'm continuously trying to eliminate waste from our bars and restaurants and be kinder to the environment. So imagine my delight when a friend introduced me to this vegan-friendly ingredient while making a delicious cocktail using Pickering’s new collaborative Ginerosity Gin, which uses profits to support a wide range of causes.
The aquafaba acts as a replacement for the egg white in many drinks, giving an equally beautiful velvety texture. It’s tasteless and can be added to any style of sour or fizz recipe, which usually have citrus and sugar elements in the mix.
The science is equally impressive – when protein such as egg white or aquafaba are shaken, they unravel and tiny air bubbles are folded into the mix. As the foam forms, the proteins align and reinforce the bubbles’ walls. The addition of acid in citrus juice strengthens bonds between the proteins while the sugar elevates the viscosity of the mix, all working together to create a deliciously smooth, creamy texture.
This a great option for vegans and is something we are making use of across all our venues, in particular Drugstore Social. It’s so good that I’m now breakfasting on Clover Clubs – gin, raspberry syrup, lemon juice and aquafaba – shaken fiercely and strained into a little cocktail glass, enjoyed with a pinkie out, of course, all while acknowledging my dear friend that introduced me to this miracle legume water.
Graham Suttle is the managing director of Kained Holdings which has nine venues, including The Finnieston and Porter & Rye in Glasgow.
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