My favorite cocktail is a lavender lemon gin cocktail. I love the floral taste of lavender paired with the tanginess of lemon juice. However, I am currently pregnant and cannot indulge in this refreshing beverage right now. I do love the taste of lavender lemonade, but I wanted to elevate it so it felt more like a mocktail than just lemonade. The answer? This foamy lavender mocktail!
Typically, in a whiskey sour you use egg whites to achieve a layer of foam over the surface of your drink. The idea of using egg whites bothers me – I’m always worried about catching some food-borne illness. But I do love foam, so I needed to find an alternative. Did you know that you can get the same effect with aquafaba, or the juice left in a can of chickpeas?
You don’t need much of this liquid to achieve foaminess. I only use a half ounce of aquafaba in this recipe, which is just enough to create a rich foam without adding any flavor to the drink. In addition to the chickpea foam, a splash of club soda lends some refreshing fizz.
In order to enjoy this lavender mocktail, you’ll need a batch of lavender syrup. You can order pre-made syrup online, but I prefer to make it fresh at home. In order to do this, you will want to order some culinary lavender.
Culinary lavender refers to English lavender, which is a more mild variety that doesn’t have as strong of a flavor. If you don’t use culinary lavender, your drink may come out too strong and soapy tasting.
I purchase my culinary lavender from Hidden Spring Lavender Farm. If you visit their website, you can actually order culinary lavender directly from them. It’s high quality and worth the price!
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