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Aquafaba Grapefruit Gin Sour Cocktail (+ a Chickpea Pomegranate Dip)

Food blogger Izy Hossack makes Vegan Grapefruit Gin Sour Cocktail

A few weeks ago I went to Ottolenghi’s new restaurant, ROVI, with some friends. We all had some delicious drinks to start and their gin sour cocktail had caught my eye – my mum had mentioned it to me as she’d been to the restaurant previously. In a standard sour cocktail, an egg white can be shaken with the booze and some acidic ingredients in a cocktail shaker so that the egg froths up into a creamy foam. As the drink is poured into the glass and left to settle, the liquids drop to the base of the glass and the foam creates a frothy head. This helps mellow it all out and adds a nice texture.

At ROVI, instead of using egg white, they’d made an aquafaba* gin sour cocktail for the froth. It was a genius move because a) the cocktail was now plant-based and b) the chickpea juice normally wasted in the kitchen was being used for something cool!

(*aquafaba = the liquid from a can of chickpeas)

Food blogger Izy Hossack makes Chickpea and Pomegranate Dip

We’d been wanting to try them out at home for some time so finally did it this week while I was at my parent’s. I’m not much of a whiskey drinker so we stayed on the gin sour route made an aquafaba gin sour cocktail (and added some grapefruit juice for a simple twist). I wasn’t sure the aquafaba would whip up if it was mixed with the liquids in the shaker so the first time we tried it, mum shook the aquafaba separately with ice and spooned it onto the drink. The next time, I just poured it all into a shaker and went for it! It worked! A nicely thick, creamy froth for the top of the drinks – perfect for a New Year’s Eve drink!!

I thought it would be good to pair the drink with the chickpea dip recipe (from my first cookbook) so that we’d have an immediate use for the chickpeas left from using the aquafaba. It’s a great pairing with the cocktail too with the fresh herbs and tangy pomegranate molasses. If you are vegan/dairy-free then skip the feta on top!

Aquafaba Gin Grapefruit Sour Cocktail

Aquafaba Gin Grapefruit Sour Cocktail

Yield: 1 short cocktail


  • 60 ml (2 fl oz) gin
  • 22 ml (3/4 fl oz) simple syrup
  • 30 ml (1 fl oz) grapefruit juice
  • 30 ml (1 fl oz) lemon juice
  • 30 ml (1 fl oz) aqafaba (liquid from the can of cooked chickpeas)


  1. Combine all the ingredients in a cocktail shaker with a few ice cubes. Put the lid on and shake well until super frothy - about 30-40 seconds. Strain into a glass and serve.
Food blogger Izy Hossack makes Chickpea and Pomegranate Dip

Chickpea and Pomegranate Dip

Yield: serves 4-5 as a snack
Prep Time: 10 minutes
Total Time: 10 minutes

recipe from the cookbook Top with Cinnamon by Izy Hossack


  • a 400g (14oz) can chickpeas, (drain, reserving the liquid, a.k.a. aquafaba, for the cocktails)
  • 4 tbsp olive oil
  • 1 tbsp pomegranate molasses, plus more to serve
  • 1/2 tsp flaky salt
  • a generous pinch freshly ground black pepper
  • 1 tsp cumin seeds
  • 2 jalapenos, de-seeded and finely chopped
  • 1 small red onion, peeled and finely chopped
  • 3 tbsp fresh coriander, roughly chopped
  • 3 tbsp fresh mint, roughly chopped
  • 100 g (4 oz) feta, crumbled
  • a handful pomegranate seeds


  1. Place the chickpeas, oil, pomegranate molasses, salt and pepper in a blender and pulse briefly until combined but still slightly chunky (alternatively, place them in a large bowl and mash using a potato masher or fork).
  2. Transfer to a bowl and stir in the rest of the ingredients, reserving a little feta and some of the pomegranate seeds. Drizzle with extra pomegranate molasses and serve with the reserved pomegranate seeds and feta scattered on top.


  • If you can't get pomegranate molasses, try using a shop-bought balsamic 'glaze' or a super thick balsamic vinegar instead.

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  • Hila December 30, 2018 at 12:31 pm

    Oh, I’m so glad I own this great book, as it’s not available for sale anymore…
    For some reason I overlooked this dip recipe but it seems lovely, and I’ve got all the ingredients so I think I’m gonna make this today as an afternoon snack 😀

    By the way – you can also make your own glaze by reducing some balsamic vinegar with some sugar or honey on a low heat for a couple of minutes until it becomes thick.

    • Izy January 2, 2019 at 2:37 pm

      Ah yes, it was re-printed with a new title ‘Everyday Delicious’ which is why the Top with Cinnamon version is rarer!

      The dip is seriously one of my favourites to make for friends, everyone LOVES it and it’s a bit more interesting than hummus.

      Such a good tip! Thanks for that, I’ll have to try it out 🙂

  • Corrie January 6, 2019 at 8:55 am

    I just found out your blog and I think I am convinced to buy your book 😀
    Thanks for the lovely recipe Izy
    So glad I read this just before going for grocery shopping. Gonna try it for dinner tonight. I also checked your vegan molten chocolate cake and oh my they look delicious!

    Happy New Year to you and your family 🙂

    • Izy January 16, 2019 at 7:02 pm

      Aw thank you! I hope you enjoy it 🙂 Happy New year <3

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  • Laura February 10, 2019 at 12:06 pm

    Mixed up the sours with some locally made rose gin for friends last night. So frothy! Thanks for the recipe, Izy 🙂

    • Izy February 14, 2019 at 5:22 pm

      Sounds beautiful!! Thanks for giving it a go, Laura 😀

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