The Pink Sour
Updated: Dec 24, 2020
Behold, a cocktail I have tried, hidden amongst a selection of books I haven't.
Let's face it, the weather has taken a turn for the worse, and Covid doesn't seem to be getting the hint to leave. Things kind of suck right now.
To combat this doom, I have decided to create a very cheerful, very alcoholic little drink that I call the Pink Sour. If this drink were a person, they would be a preppy, sweet, well dressed, bitch.
But before we get started breaking down the Pink Sour, I would quickly like to talk about Spin and Shake. Spin and Shake are a bartender hire company that provide you with the necessities for an awesome cocktail party! Hosting events is stressful enough. Professional mixologists will help impress the guests, serving up delicious cocktails. The bartenders might even entertain you with their bar skills, adding a little bit of flair into the mix. My best move, 'accidentally-slice-your-hand-open-on-a-miscellaneous-piece-of-bartending-equipment-and-bleed-on-everything', will not be demonstrated (trust me, you don't want to see that). They not only offer bartending services for parties, but also virtual cocktail classes (a potential cure for your corona boredom!). If you want to check them out, click here.
Now without further ado, let's meet this week's guests!
Ok, I think I probably need to address the elephant in the room.
WTF are chickpeas doing here? Hear me out.
The chickpea water within the tin is called aquafaba, and has taken the vegan world by storm. When whisked up, it creates a tasteless, foamy egg white alternative. You can buy the boujie equivalent called Mrs Better's Bitters (love that name) Miraculous Foamer to save opening tins of chickpeas every time, but it'll cost a tad more than a tin of these bad boys.
"Oh," I hear you say "You're one of those people who can't take egg whites in drinks."
You are correct, I can't. If push comes to shove, of course I will, but if I don't have to, I won't. As soon as I bring the glass up to my face I get hit by the faint smell of egg and it's all I can focus on. Let me enjoy my eggless, chickpea water foam in peace!!
Cointreau: the big daddy of Triple Sec. 1/2 oz or 15ml Lime juice: 1/2 oz or 15ml. You know, to make it...sour? Disarotto Amaretto: 1/2 oz or 15ml. This stuff is sweet so be careful with the pour! Don't overdo it, you'll probably regret it. Passoa: 3/4 oz or around 20ml. Passoa is the passionfruit liqeur usually associated with a pornstar martini. It's freaking DELICIOUS. Vodka: 3/4 oz or around 20ml. Aquafaba (chickpea water): 1 oz or 30ml. Ok, to those of you who scrunched up your noses (I see you), this is optional, but hey, don't bash it till you try it!
Now, the weapons! ...man, the way I set up the introductions looks like I'm running some death-match game show...
Cocktail shaker: I'm using a Boston Shaker as they look cool.
Jigger: to measure the ingredients.
Hawthorne Strainer: to catch those big pieces of ice from nosediving into your glass.
Fine strainer: we want this drink looking cute, with no little pieces of ice floating around. This is a smooth drink, not a slushie!
(Optional) Plating tweezers: if you want to easily place any cute little garnishes on top, e.g the dried roses on mine! You can find these on Amazon!
My dumbass forgot to add a glass to the photo, but you know the drill by now!
Alrightt, now you're ready to get started.
Add your aquafaba (or egg white) into the shaker first. No ice yet. Then, shake the living daylights out of it.
When you're content with the shaking, and your arms are burning, open the tin, check that the ingredients are foamy, ice it up with...ice...and then add all of the other ingredients.
Using both your Hawthorne strainer and Fine strainer, pour this Pink Sour into the glass of your choice.
I really hope you enjoy this drink, thank you very much for reading my blog. Please leave a like and a comment if you feel like it, and remember, you don't have to drink if you don't want to!