Recipe for: Quick Winter Citrus-Ginger Cocktail with Aquafaba Foam (variant c245861c) - photo 1
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Recipe for: Quick Winter Citrus-Ginger Cocktail with Aquafaba Foam (variant c245861c)

Drinks Vegan dishes 20 min Easy 13 wyświetleń ~9.16 PLN - (0)
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Description

A refreshing, seasonal cocktail that combines the sweetness of freshly squeezed oranges with a lively, slightly spicy note of ginger and delicate bubbles from sparkling water. Topped with a fluffy, vegan foam made from aquafaba (chickpea water), lightly sweetened and gently sprinkled with cinnamon, it creates a stunning contrast of colors: vibrant orange with a pearly foam. The cocktail has a spicy-citrus aroma, a pleasant texture (carbonated base and velvety foam), and looks very appealing served in tall glasses with a cinnamon stick and a sprig of thyme. Perfect for a quick winter gathering, as a non-alcoholic drink for a party, or a warming beverage after a walk — it pairs wonderfully with gingerbread cookies, nut tarts, or as a light aperitif before the main course. Simple and quick to prepare, with a completely vegan option.

Ingredients Used

Ingredients (12)

Servings:
4
  • Water 120 ml
  • Fresh ginger 30 g
  • Sparkling water 300 ml
  • Cream of tartar 1 g
  • Ice 200 g
  • Powdered sugar 10 g
  • Fresh orange juice 400 ml
  • Aquafaba (chickpea water) 60 ml
  • Sugar 100 g
  • Lemon juice 60 ml
  • ✨ Opcjonalne
  • Cinnamon stick 2.5 szt. (~5 g)
  • Fresh thyme 2 g
💰 Szacowany koszt dania: ~9.16 PLN (2.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ginger syrup

1

Peel the ginger with a small spoon (scraper) or a knife and grate it on a fine grater directly into a small bowl. Weigh out 30 g of grated ginger. In a small saucepan, place 100 g of sugar and 120 ml of water, then add the grated ginger. Heat over medium heat until boiling, then reduce the heat and simmer gently for 5 minutes — an aromatic steam will appear and the syrup will take on a golden color. Remove from heat and let it cool for 5–10 minutes, then strain through a fine sieve, pressing the ginger with a spoon to extract all the flavor. Set the resulting syrup aside to cool (you will get about 200–240 ml of syrup; use 60 ml for the cocktail).

Ingredients: Fresh ginger, Sugar, Water
Use a small saucepan or pot with a capacity of 0.5–1 l. A fine mesh strainer or cheesecloth is best for straining. Do not cook the syrup for too long (more than 7–8 minutes) — this will help you avoid a bitter taste; if the syrup is too strong, add a little more water.

Citrus base

2

Prepare fresh juices: cut the oranges and lemons in half. Squeeze the juice using a manual juicer or an electric juicer directly into a jug or bowl. Remove the seeds and strain the juice through a sieve to make it clear. Measure out 400 ml of orange juice and 60 ml of lemon juice. If the juice seems too pulpy, you can strain out the excess pulp — the cocktail will have a cleaner color and smooth consistency.

Ingredients: Fresh orange juice, Lemon juice
Use a manual citrus juicer or an electric one — with the manual, make sure to remove all the seeds. A glass measuring cup or a jug with a measuring scale is best. If you don't have 400 ml of juice, you can top it up to the desired volume with other oranges.

Cocktail base

3

Pour 400 ml of orange juice and 60 ml of lemon juice into a pitcher. Add 60 ml of prepared ginger syrup (measured from previously cooled syrup; if you want it less sweet, use 40 ml). Gently stir with a spoon. Add ice (about 200 g to the pitcher or portion into glasses before pouring) and 300 ml of well-chilled sparkling water just before serving to keep the bubbles. Slowly stir with a bar spoon 6–8 times to avoid breaking the foam later.

Ingredients: Fresh orange juice, Lemon juice, Sparkling water, Ice
Use a pitcher with a capacity of at least 1 l or a cocktail shaker. Sparkling water added at the end retains better carbonation. Do not pour the sparkling water while mixing vigorously — add it gently so the drink doesn't lose its fizz.

Aquafaba foam

4

Prepare the meringue: pour 60 ml of aquafaba into a large, clean, and degreased bowl. Add 1 g of cream of tartar and 10 g of powdered sugar. Use an electric mixer (whisk attachment) or a hand blender and beat on medium speed for about 3–5 minutes, until the mixture becomes glossy and holds soft peaks. The meringue should be thick and slightly stiff — when you turn the bowl upside down, it should not slide out. If the meringue is too runny, beat for an additional 1–2 minutes.

Ingredients: Aquafaba (chickpea water), Cream of tartar, Powdered sugar
Use a metal or glass bowl (plastic can retain grease and make whipping difficult). A hand mixer or stand mixer works fastest; if you don't have a mixer, you can try vigorously whisking by hand for a much longer time (about 10–12 minutes) — the result may be less fluffy. Be careful not to add any grease to the bowl or mixer (residual oil from the chickpeas will reduce fluffiness).

Assembly and decoration

5

Fill tall glasses halfway with ice. Pour the citrus base (with syrup and sparkling water) evenly into 4 glasses — it should be about 190–200 ml per glass. Gently spoon 1–2 tablespoons (about 15–30 ml) of the prepared aquafaba foam onto the surface of each glass, so that it covers the top like a hat. The foam should hold its shape and not dissolve immediately. Decorate the white foam with a cinnamon stick inserted diagonally and a small sprig of thyme, lightly pressed into the foam. Optionally, you can lightly sprinkle a thin layer of ground cinnamon (a pinch) for aroma before serving.

Ingredients: Ice, Cinnamon stick, Fresh thyme, Aquafaba (chickpea water)
Use a spoon with a flat surface or a special bar spoon to gently layer the foam. If the foam collapses too quickly, it means it was underwhipped — whip for a shorter time at a higher speed. Additionally, you can add a cinnamon stick and thyme as a garnish to enhance the aroma.

Serving

6

Serve the cocktail immediately after preparation to preserve the lively bubbles and fluffy foam. Serve with a straw or without — if you want to appreciate the foam, encourage guests to try the foam layer first, and then the drink.

The best aesthetic impression is achieved by serving the drink immediately after preparation. Do not store the glass with foam for longer than 10–15 minutes — the foam will naturally settle.

Cleaning and final tips

7

After preparing, rinse the bowl and mixer attachments immediately in warm water to prevent the aquafaba residue from drying. Store the remaining ginger syrup in a sealed bottle in the fridge for up to 7 days — you can use it for other drinks or desserts.

Aquafaba and syrup remnants are easier to clean when they are fresh. Store the syrup in a dark bottle to preserve its aroma.

Fun Fact

💡

Aquafaba, or the water from cooked or canned chickpeas, gained popularity as a vegan substitute for egg whites in 2015 and has since been widely used for foams, mayonnaise, and cakes.

Best for

zimowe spotkania towarzyskie przyjęcia bezalkoholowe święta i kolacje świąteczne

Tips

🍽️ Serving

Serve in narrow, tall highball glasses to highlight the foam layer and the color of the drink. If you want an adult version, add 30–40 ml of dark rum or whiskey to the base before adding sparkling water. For a more intense cinnamon aroma, you can lightly ignite a cinnamon stick and quickly place it as a decoration (be careful with safety).

🥡 Storage

Store ginger syrup in the refrigerator for up to 7 days in a sealed bottle. The prepared drink may separate and lose its foam — if you want to prepare the base in advance, store the mixture of juices and syrup in the refrigerator for up to 24 hours and add sparkling water and foam just before serving. Do not store whipped aquafaba for longer than a few hours — it is best when freshly whipped.

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