Salted Pomelo Sour

Salted pomelo sour.

Meet aquafaba, the viscous liquid in a can of chickpeas that’s gained acclaim for its ability to mimic egg whites in a variety of applications, including meringues and marshmallows. It’s also possible to substitute aquafaba in any egg-based sour cocktail for a silky, frothy vegan variation. This riff on the Brown Derby cocktail uses an easily made cordial from pomelo – grapefruit’s sweeter, oversized cousin – along with your favorite rye whiskey, lemon juice and a pinch of salt to set off your taste buds.

Salted Pomelo Sour

Serves | 1 |

Pomelo Cordial (Yields approximately 8 ounces)

  • juice of 1 heavy pomelo (approximately 8 oz), strained of pulp
  • 1 cup white sugar

Salted Pomelo Sour

  • 2 oz rye whiskey
  • 1 oz aquafaba
  • 1 oz freshly squeezed lemon juice
  • ¾ oz pomelo cordial (recipe follows)
  • 1 pinch salt
  • Angostura aromatic bitters, for garnish

| Preparation – Pomelo Cordial | Add both ingredients to a saucepan and heat on low, stirring constantly until sugar has dissolved. Remove from heat and allow to cool. Once cooled, bottle and refrigerate for up to one week.

| Preparation – Salted Pomelo Sour | Add whiskey, aquafaba, lemon juice, cordial and salt to a shaker tin; shake vigorously for 10 to 15 seconds. Add 1 scoop of ice to shaker and shake for another 10 to 15 seconds. Strain into a chilled coupe glass or your favorite rocks glass. Garnish with a few dashes of bitters and drink up.

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