Vegan Purple Fizz

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A Vegan non-alcoholic fizz cocktail of your dreams

This non alcoholic cocktail has delightful baking spice notes with and creamy texture and fabulous foam. It truly does taste as good as it looks.

For this non alcoholic cocktail, I took inspiration from the Ramos gin fizz . If you aren’t familiar with the drink it is every bartenders worst nightmare because it takes forever to make. Because it contains both an egg white and cream, the fat content in the cream inhibits the egg white from foaming. In order to overcome this obstacle you need to shake this drink for upwards of 10 minutes to achieve the iconic foam. I wanted to add an extra challenge and see if I could achieve the signature high foam by making it vegan.

This means I will be swapping out the eggs for aquafaba- also known as chickpea cooking liquid, and swapping out the cream for an oat milk creamer that I made for my Vegan Eggnog.

This drink was challenging. I had a lot of trials and tribulations with this one. I jokingly told my husband I wanted to name it failure to rise.

After a few tweaks, I was able to replicate the results on several attempts.

I will be using Seedlip Spice as the non alcoholic base spirt for this drink, along with butterfly pea flower tea, simple syrup, cream of tartar, Club Soda, and the aforementioned oatmilk creamer and aquafaba. For garnish, I had some candied violets that I’ve blitzed into a fine powder.

To start, I brewed the butterfly pea flower tea- As soon as I saw all those beautiful purple drinks all over reddit and instagram, I knew I had to get some of this stuff and its such a cool product. The tea itself is actually quite blue, and changes color when it comes into contact with acid. I used about a dozen or so flowers to around 6 ounces of water because I really wanted that concentrated color. The tea component is there strictly for its color, the tea its self does not have much of a taste.

While the tea is brewing, I went ahead and whipped the aquafaba. Aquafaba foam isn’t as stable as an egg white because it contains less protein. In order to achieve a more stable foam, I am going to add cream of tartar as a stabilizer. Whipping the aquafaba with the cream of tartar is going to make the foam much stronger and able to keep its height.

After the tea has brewed and cooled, and the aquafaba has been whipped, I was ready to make the cocktail.

First I added 3 ounces of the butterfly pea tea, followed by one ounce of simple syrup, an ounce of oatmilk creamer. I shook the cocktail to combine it all, then I added an ounce and a half of the aquafaba and very gently shook a couple times to incorporate before open pouring into the glass. I added soda to my tins and waited for the foam to settle before pouring it in and voila! For garnish I’ll simply sift on the candied violet powder.

Seedlip spice is really interesting in this- it has lots of baking spice elements, but also a bit of a numbing quality that kind of mimics the burn of alcohol. I really liked the flavor and mouthfeel of this drink, it was really light, but also packed with flavor and a light creaminess from the oat milk and aquafaba.