Buzz
A true sour cocktail features a layer of frothy foam, typically achieved with egg whites. However, some individuals are put off by raw eggs in their drinks (and others may have allergies). Aquafaba (the liquid from chickpeas) is a popular alternative, but as noted by Camper English from Alcademics, burrata liquid is an exciting new option.
English first learned about this substitute in a press release from Oxalis, a New York City restaurant that uses the whey-rich liquid to create their version of the breakfast martini. (You can read his interview with Oxalis' Beverage Director Piper Kristensen here.) Kristensen uses high-end water from premium burrata in his cocktails, but I opted for a more accessible grocery store brand to test if this swap could be easily replicated by the average person.
In what I, a failed chemist, am calling “truly amazing,” I’m thrilled to report that it worked brilliantly. I added the recommended ounce of burrata liquid to this straightforward gin sour recipe from PUNCH, shaking everything first without ice (a ‘dry shake’) and then again with ice. The foam was impressively stable—it lasted for 20 minutes!—and the whey contributed a rich creamy texture with a subtle salty undertone.
While I haven't experimented with every possible recipe, I’m fairly certain you can substitute an ounce of burrata liquid in place of any recipe that requires egg whites. If you’re starting with a sour, however, here's what you’ll need:
2 ounces of liquor (gin and whiskey are classic choices here)
1 ounce of burrata liquid
3/4 ounce of lemon juice
3/4 ounce of simple syrup
Add all the ingredients into a cocktail shaker and shake without ice for 30 seconds. Then, add ice—I prefer a single large cube—and shake again vigorously until the shaker feels very cold. Strain into a coupe glass, admire the foam, and enjoy.
Updated 7/13/2019 1:49 pm EST: Updated to correct Piper Kristensen’s gender.
