Whisky Sours

print tool image PRINT RECIPE

Here’s one of our favourite cocktails. A coin of fresh ginger is chopped and simmered first with sugar and water to flavour the base syrup. This is then mixed with a good squeeze of lime and shaken with whisky and our Aquafaba to give it the all-important frothy texture. Pick the big fat limes that are almost yellow, as those are the ripest with plenty of juice.

PREP TIME 20 minutes (including cooling time)


  • 25g golden caster sugar
  • 1/2cm round piece of fresh root ginger, chopped – no need to peel
  • Juice of ½ large or 1 small ripe lime – about 11/2 tbsp juice, plus 2 thin lime slices
  • 50-75ml whisky
  • 25ml OGGS Aquafaba
  • Lots of ice


  1. Put the sugar into a small pan and pour in 25ml water and add the chopped ginger, too. Bring to the boil while giving it a stir to help the sugar dissolve and simmer for 1 minute. Pour into a large jar and add the lime juice and set aside to cool for 10-15 minutes.
  2. Pour the whisky into the jar, followed by the Aquafaba and 5-6 cubes of ice. Screw on the lid – make it tight as you don’t want any to leak out – then shake hard for around 30 seconds.
  3. Fill two small tumblers with a couple of cubes of ice each then strain the sour evenly between each glass. Pop a slice of lime into each one and sit back, sip and enjoy.

New to using aquafaba?

Download our guide for great results every time.

Join our Oggs Gang


Questions? Suggestions?

Get in touch with our Oggony aunt!