A vegan take on the traditional sour
Sours are traditionally made with egg white, but this vegan version, which lends itself to being made for a crowd, gets round that by using soy milk instead. Make up a batch of the clarified whiskey sour mix, depending on how many people you want to serve, and proceed as below.
NY sour
Serves 1
50ml Kentucky bourbon
25ml fresh lemon juice
15ml 2:1 sugar: water sugar syrup
4 dashes Peychaud’s bitters, or 2 dashes Angostura bitters
30ml fresh soy milk
10ml medium-bodied red wine, to float on top
Pour the bourbon, lemon juice, sugar syrup and bitters into a glass. Put the soy milk in a second glass, then pour the bourbon mix on top and leave to sit for five minutes without stirring.
Put a wet coffee filter paper in a coffee filter funnel and set it over a glass. Pour in the soy milk/bourbon mix and leave to filter through. Pour back into the funnel and pass through the filter a second time. Repeat, if need be, until the liquid runs clear (the number of times you’ll have to do this will depend mostly on the size of the batch you are making).
For each serving, pour 110ml clarified whiskey sour mix into a rocks glass filled with ice, carefully pour in 10ml red wine on top, to create a float, then serve.
Source: The Guardian
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