Very vegan

No eggs or dairy? No problem for these bartenders

Katie Ingram’s Empress. Leila Kwok photo

The Pink Lady, Pisco Sour and Ramos Gin Fizz have at least one thing in common: their frothy, silky top. The luscious foam traditionally comes from shaken egg whites, the flavourless, foamy ingredient lending the drinks a smooth and creamy texture.

Bartenders’ use of albumen is nothing new. Alongside the rise of contemporary cocktail culture, however, has been the growing trend of veganism.

Continue Reading

Wonderlust

Wonderlust at YEW Seafood + Bar. Supplied photo

• 1.5 oz white rum (preferably Flor de Caña 4)
• 0.75 oz banana liqueur (preferably Giffard Banane du Brésil)
• 0.5 oz smoky scotch (preferably Ardbeg 10 year)
• 0.75 oz lemon juice
• 0.5 oz coconut syrup (see note)
• 0.5 oz aquafaba 

Continue Reading

Empress

Empress cocktail at Elisa Steakhouse. Leila Kwok photo

• 2 oz Mount Gay XO rum
0.75 oz lemon juice
• 0.75 oz turmeric honey
• 1 oz aquafaba
• 2 dashes Bittered Sling Arabica Coffee bitters

Continue Reading

Stay home and have The Alchemist delivered to you! Use code COCKTAILHOUR to get 20% off any in-stock single issue and code MAKEITAROUND to get 10% off a subscription. Dismiss