While most may seem like Vegan cocktails to the untrained eye, there are a number of ingredients to look out for on the cocktail list which can narrow down your selection on a plant-based diet. Alas, the realm of creamy blends and frothy textures are not reserved for the non-vegan crowd! So, whether you are embracing the power of plants or having people over, here’s how to create Vegan versions of some of the classics, boasting a refreshing (and quite often healthier!) menu that everyone can appreciate.
VEGAN AMARETTO SOUR
Usually, this sweet and zesty favourite gets its froth from egg-whites, however Aquafaba, made from chickpea water, can be swapped in to perfectly mimic this texture.
INGREDIENTS
- 60ml Amaretto
Be careful to check as some Amarettos can contain egg-whites and honey but you’ll be fine with most brand such as Disaronno and Maraschino.
- 60ml lemon juice
- 15ml simple syrup
- 30ml aquafaba
- ½ teaspoon bitters
- Garnish: Maraschino cherries, Lemon rind
METHOD
Step 1: Combine amaretto, lemon juice, simple syrup, aquafaba, and bitters into a cocktail shaker filled with ice and shake vigorously for at least a minute or two so that it gets foamy.
Step 2: Strain into a tumbler and garnish with a Maraschino cherry.
VEGAN WHITE RUSSIAN
Craving something creamy and dreamy? You’ve got options. While there are many contenders for the perfect White Russian substitute, we think cashew milk reigns supreme. Its smooth texture complements the Kahlua and vodka without overpowering them, making it a delicious and creamy choice.
INGREDIENTS
- 50ml Vodka
- 25ml Kahlua
- Top Cashew Milk
METHOD
Step 1: Over a glass filled with ice pour vodka and Kahlua and top with cashew milk to taste.
VEGAN WHITE NEGRONI
It’s a little-known fact that Campari is not Vegan friendly, owing to by-products it may acquire during its filtration process.
But fear not my Negroni loving peers, as here lies the plant –powered remedy.
INGREDIENTS
- 25ml London Dry Gin
- 25ml Lillet Blanc
- 25ml Suze
- Garnish: Lemon twist.
METHOD
Step 1: Fill a lowball glass with ice and add the ingredients above. Stir to chill and dilute the ingredients and garnish!
AQUAFABA GIN FIZZ
Aquafaba rides in again like a knight in shining armour, this time taking your light and airy foams to new heights!
INGREDIENTS
- 50ml London Dry Gin
- 25ml Lime Juice
- 15ml Aquafaba
- 15ml Sugar Syrup
- Top Soda Water
- Garnish: Maraschino cherries, Lemon rind
METHOD
Step 1: Add the gin, lime juice, aquafaba and sugar syrup to a cocktail shaker filled with ice and shake until the outside of the shaker becomes cold.
Step 2: Strain into glass filled with ice, top with soda water and garnish with a lime wedge.
VEGAN BEE’S KNEES
As you can guess, honey serves as a pretty staple element to the original which naturally, provides a pretty sizeable plant-based problem. Substitute honey for lavander infused agave for a refined and healthier spring afternoon tipple.
INGREDIENTS
- 60ml agave, steeped with 3-4 lavender sprigs for at least a day
- 1/2 lemon, juiced
- 25ml Vodka
- Garnish: Lavender sprig, Lemon slice
METHOD
Step 1: Steep the agave with 3-4 sprigs lavender in a sealed jar or container for several days. To be left out of the fridge.
Step 2: Combine the Vodka, half the agave and half the lemon juice in a cocktail shaker filled with ice before straining into chilled martini glasses and garnishing.
- You can then add the remaining agave mixture and lemon juice to taste, or help yourself to another!
To find out more about what delicious vegan cocktails we can conjure up for you at your next event, feel free to get in contact to discuss how we can deliver a fully plant-based service.
