Don't Throw Away That Chickpea Water! Make a Cocktail Instead

Let's talk about booze a little bit,

specifically, how to get booze that's foamy.

Okay, these are the ingredients for a pisco sour.

Ordinarily, you would use an egg white

because an egg white makes that

velvety foam beautiful texture.

We're gonna try something a little bit different,

which is hummus, not exactly hummus.

These are chickpeas, and you use the water.

Basically, it has the same kind of proteins

and probably starches, although the science

isn't clear on this, that'll hold together a foam.

The recipe for sours is really easy.

A couple ounces of pisco, ounce of lemon juice,

three quarter ounces of simple syrup.

That's housemade, Wired simple syrup.

I have to admit to skepticism about this.

Don't want any beans in my drink.

So I got about an ounce of that.

I'm going to do what's called a

dry shake first.

Everyone, stand back.

It's starting to foam up.

Put some ice in there.

Supposedly, the shaking and

aeration also gets rid of whatever bean smell's in there.

Alright, here we go.

It got a little foamy.

I got one other trick, which is

to get the last little bit of air

into the foam.

It's also a little spill-y.

Well, alright. I mean, I got foam.

It's supposed to be able to

do a little decoration on the top.

Again, slightly skeptical but,

kan, you guys.

It doesn't taste like beans, it tastes like foam.

It's creamy, it does what it's supposed to.

I'm kinda impressed actually.

Alright, shot of beans for everybody.