Tag Archive for aquafaba

Empress 1908 Gin Cocktail {Vegan}

I am a girl who likes a good cocktail. I appreciate the ability to mix flavours and the creativity that comes with being a good bartender. It is, I think, an underrated skill. 

As Vancouver has become more and more interested in food, it’s also become more and more interested in locally-produced craft beer, wine and spirts, and this makes me really happy. I’d much prefer to support a local producer if possible. 

There are a few great spirits producers in the Okanagan (Legend is one of my faves), and here in Vancouver we’ve got Long Table, Sons of Vancouver, Odd Society, and Sid’s, just to name a few. 

Vancouver Island also has seen a crop of distilleries over the last few years, specializing in gin. Sheringham is killing it right now, winning tons of awards. I have long loved Stump Gin, which tastes like Christmas trees. And then a few years back, Empress 1908 Gin burst onto the scene, and got tons of attention for its delicate qualities and gorgeous blue-purple colour. 

I got to visit the distillery in Sydney and see how they make it. The colour comes from Butterfly Pea Tea, which brews up blue, but turns purple when you add acid to it. 

This is a classic “sour” recipe. That means you have a base spirit (in this case the Empress 1908 Gin), an acid (often lemon or lime juice), a simple syrup to sweeten (in this case I’m using a plain simple syrup, but it gives you an opportunity to be creative and add another layer by flavouring the simple syrup), and often it’s finished with egg whites. The egg whites foam as you shake the cocktail, making a creamy white foamy layer on the top of the cocktail. 

Now, some people have anxieties about consuming raw egg whites, and some people are vegan, so I used aquafaba instead. 

And in case you’re worried your cocktail will taste like beans, let me put your mind to rest. I’ve done side-by-side blind taste tests using egg whites and aquafaba, and there’s no way to tell the difference. 

a purple ombre cocktail garnished with flowers

So, here is my version of the Empress 1908 Gin Cocktail, but done vegan. 

Empress 1908 Gin Cocktail {Vegan}

Ingredients: 

  • 1 ½- 2 oz Empress 1908 Gin
  • ¾ oz lemon juice
  • ¾ oz simple syrup
  • ¾ oz aquafaba
  • Butterfly pea tea for garnish (optional)

Method: 

Sunny Side Vegan Pavlovas

It’s easter, so what’s more appropriate this time of the year than eggs? 

Well, if you have an egg allergy, or you’re vegan, they are actually really inappropriate (other than, perhaps, the chocolate variety). 

I wanted to do a vegan play on a sunny-side up egg. This is not meant to be a replacement, as it’s sweet, not savoury, but it would make a great dessert. 

Sunny side vegan pavlovas

The concept is this: the pavlova forms the “white” part of the eggs, and the lemon curd is the “yolks.” The whole thing is made from two simple recipes, featuring our old friend, aquafaba. 

The recipe itself is quite simple, but it does take time, because meringue needs a long, slow drying out process to make it perfect. So be sure to start these bad boys well in advance of when you need them. 

The finished effect, though; pretty cool, right? 

Vegan Pavlova with lemon curd

 

Sunny Side Vegan Pavlovas

Ingredients for the Pavlova: 

  • 2/3 cup aquafaba
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar
  • 2 tsp vanilla

Ingredients for the lemon curd: 

  • 2/3 cup non-dairy milk
  • 2/3 cup water
  • 2 tbsp corn starch
  • 2/3 cup sugar
  • 2/3 cup lemon juice (about 2-3 lemons)
  • zest of one lemon
  • 1/2 cup vegan butter
  • pinch of salt

Method: 

  1. First, make the pavlovas. In mixer bowl, combine aquafaba, sugar and cream of tartar. Turn mixer on lowest speed for 2 minutes, then on medium for 2 minutes, and finally on high until the meringue reaches stiff peaks (may take up to 10 minutes total). 
  2. Dollop 1/2 cup measurements of the meringue onto a parchment- or silpat-lined baking sheet. Swirl them and make a little well or indentation in the middle of the pavlova. 
  3. Bake in a pre-heated 200 degree oven for 90 minutes, switching positions and sides halfway through. Then turn off the heat and leave the pavlovas in the oven (with the light on) to set overnight. 
  4. For the curd: in a mason jar, combine water, non dairy milk and cornstarch. Screw on the lid and shake well to mix. Pour into a small, heavy-bottomed saucepan, and then cook over medium heat, stirring continuously with a whisk until it starts to bubble.
  5. Add the rest of the ingredients, and continue to stir until it thickens and bubbles.You’ll know it’s done when it coats the back of a spoon, and you can run your finger through it without it running back together.
  6. To assemble: place a pavlova on the plate, then dollop a little of the lemon curd (as much as it will hold) in the centre of the pavlova. Serve. 
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