Lavender whisky sour

By Heather Lawless
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Aquafaba cocktails are becoming all the rage in bars around the globe. Aquafaba provides a wonderful froth and texture, and we promise you won’t miss the raw egg white that’s typically used. This Whisky Sour recipe is sweet, tangy and just as frothy as the real thing. We infused a bottle of whisky with four to five lavender sprigs the night before to create a subtle floral aroma and taste.



  • 60 milliliters Jamesons whiskey
  • 20 milliliters aquafaba (the reserve liquid from cooking dried chickpeas or from a can of chickpeas)
  • 20 milliliters simple syrup
  • 20 millilitres freshly squeezed lemon juice
  • Ice cubes
  • Extra sprig of fresh lavender, for serving


  1. Place whiskey, aquafaba, lemon juice and syrup in a cocktail mixer or mason jar. Shake for about 20 seconds.
  2. Place ice in a glass, pour drink on top, and garnish with sprig of lavender.

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