Recipe: Brandy Holiday Sour

I host American Thanksgiving for my family every year, and we have the holiday down to a Science. Each family member is assigned an easily-transportable side dish or appetizer, my husband deep fries the turkey in the driveway, and so once I set the table, chop vegetables and whip up some cranberry sauce on the stove all that’s left for me to do is hang out with my sister.

In honor of that cranberry sauce, this year I’ll be adding this Brandy Holiday Sour to our pre-dinner festivities. The cranberry and orange juices add a holiday flavor that’s a perfect way to kick off the season.

TRICKS FOR A VEGAN FOAM-TOPPED COCKTAIL

Lately I’ve been using vegan cocktail foamer made from reconstituted dried chickpea brine in lieu of egg whites for all of my cocktails. It means my cousin and sister-in-law can join us for drinks, and it leaves me more eggs for making pumpkin pie. You simply mix 1 tbsp of the dehydrated aquafaba with 1 cup of water, shake it up, and then replace each egg white in your recipe with 1.5 ounces of your aquafaba solution. If the powder isn’t readily available in your region the liquid from a can of chickpeas works with the same ratios.

For Ripples-topped cocktails, perfect foam is key. We recommend you dry shake for 20 seconds, then wet shake for 40 seconds and fine strain into your cocktail glass. A 5 oz coupe tends to work best whatever your cocktail, so that you can fill each glass to the brim.