1948 Sour (up) Recipe

Cocktail

1. 1

   Prepare aquafaba foam

   Measure 0.75 oz aquafaba (liquid from a can of chickpeas). For a firmer foam, optionally pre-whisk aquafaba for 10–20 seconds by hand or with a small frother until slightly frothy. Chill briefly if possible.

2. 2

   Dry shake (no ice)

   Add Amrut (1 oz), Nikka Days (1 oz), Dishoom plum liqueur (0.5 oz), fresh lemon juice (0.75 oz), simple syrup (0.5 oz), aquafaba (0.75 oz) and 2 dashes Angostura bitters into a cocktail shaker. Seal and dry-shake vigorously for 20–30 seconds to emulsify the aquafaba and create a rich foam.

3. 3

   Wet shake (with ice)

   Open the shaker, add 6 ice cubes, reseal and shake hard for 12–15 seconds until the shaker exterior becomes very cold. This chills and dilutes the drink to proper balance and further aerates the foam.

4. 4

   Double strain & serve up

   Using a Hawthorne strainer and a fine mesh (or coupe/spoon) strainer, double-strain the cocktail into a chilled coupe or martini glass. If you prefer a single large ice cube, serve in a chilled rocks glass over the cube instead.

5. 5

   Finish & garnish

   Allow foam to settle on top. Add 1–2 small dots of Angostura bitters on the foam and, using a cocktail pick or toothpick, drag a small line to create a simple pattern if desired. Garnish with a dehydrated plum or a lemon twist placed on the foam rim.

6. 6

   Notes on balance

   Taste: the blend of Amrut and Nikka Days gives malt and fruity grain notes; Dishoom plum liqueur adds sweet-sour plum intensity — adjust simple syrup ±0.25 oz if you prefer drier or fruitier. If aquafaba produces large bubbles, let the glass rest 30 seconds for the foam to compact before serving.