Modern citrus-ginger cocktail with aquafaba foam - photo 1
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Modern citrus-ginger cocktail with aquafaba foam

Vegan Drinks 45 min Medium 8 wyświetleń ~17.37 PLN - (0)
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Description

A fresh, modern cocktail that combines the intense color of blood oranges, the spiciness of fresh ginger, and a delicate, velvety foam made from aquafaba — a plant-based egg white substitute. The drink is seasonal (winter-early spring, when citrus fruits are available), visually striking with its deep orange-carmine hues and contrasting white foam, and flavor-wise it blends sweetness, citrus acidity, and a warming spicy finish. Serve in clear highball glasses or cocktail glasses for an elegant gathering, as a refreshing non-alcoholic drink for a meeting, or as part of a tasting menu. The aesthetics and harmony of flavors make the cocktail eye-catching and inviting to try.

Ingredients Used

Ingredients (11)

Servings:
4
  • Red orange juice 800 ml
  • Lemon juice 60 ml
  • Fresh ginger 40 g
  • White sugar 200 g
  • Water for syrup 200 ml
  • Fresh thyme 4 g
  • Aquafaba (chickpea water) 120 g
  • Ice (cubes) 400 g
  • 🌿 Przyprawy
  • Saffron (a small amount) 0.1 g
  • ✨ Opcjonalne
  • Edible gold flakes (optional) 0.1 g
  • Fresh sprig of thyme for decoration (optional) 3 g
💰 Szacowany koszt dania: ~17.37 PLN (4.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the juices

1

Wash the oranges under running water and dry them. Cut in half and squeeze the juice using a manual citrus juicer over a large bowl or a jug with a capacity of at least 1 liter. After squeezing all the fruits, strain the juice through a fine sieve into a clean jug to remove seeds and larger pulp. Measure 800 ml of juice; if you have a little more, you can adjust the amount of lemon juice (keep the acidity ratio).

Ingredients: Red orange juice
Use a manual citrus juicer or a juicer with a citrus function. A sieve with holes of 1–2 mm will remove larger fibers but will leave the natural pulpy texture. If the juice is not very sweet, the flavor can be improved later with syrup.

Thyme and ginger syrup

2

Peel the ginger thinly (use a teaspoon to scrape off the skin) and cut it into thin slices or grate it on a fine grater. In a small saucepan, combine 200 ml of water and 200 g of sugar. Add the ginger and 4 g of fresh thyme. Heat over medium heat until the sugar dissolves, stirring with a wooden spoon (about 3-4 minutes). When the syrup starts to gently boil, reduce the heat to low and simmer for 5 minutes to allow the ginger to release its aroma. Turn off the heat and let it steep covered for 10 minutes, so the thyme and ginger infuse. Strain through a fine sieve into a bottle or jar and set aside to cool to room temperature.

Ingredients: Fresh ginger, White sugar, Water for syrup, Fresh thyme
Use a pot with a capacity of at least 1 liter, a wooden spoon, and a fine sieve. Do not cook the syrup for too long or on high heat — we want the flavor of ginger, not caramelization of the sugar. The syrup is ready when it has the consistency of liquid honey after cooling (slightly thicker than water) and a noticeable taste of ginger and thyme.

Saffron infusion

3

In a small bowl, soak 0.05 g of saffron in 15 ml of hot (not boiling) water and set aside for 8–10 minutes. The saffron will release its color and aroma; the liquid will become golden-orange. Note: if you don't have saffron, skip this step — the foam will still be aromatic thanks to the syrup and aquafaba.

Ingredients: Saffron (a small amount)
Use a clean, porcelain bowl for better color. The water should be about 70–80°C; do not pour boiling water to avoid 'burning' the aroma.

Preparation of aquafaba foam

4

In a clean, metal or glass bowl, place 120 ml of aquafaba. Add 1–2 tablespoons (15–30 ml) of prepared, cooled thyme-ginger syrup (which adds sweetness and stability). Pour a few milliliters of saffron infusion (about 5–10 ml) into the aquafaba to give it a delicate color and aroma. Whip with a hand mixer with a whisk attachment or a hand whisk for about 3–6 minutes on medium speed until the aquafaba forms stable, white peaks — the foam should be glossy and hold its shape when the spoon is turned upside down. If using a blender, keep the device steady and do not overheat the foam.

Ingredients: Aquafaba (chickpea water), Edible gold flakes (optional), Saffron (a small amount), White sugar
Use a hand mixer or milk frother; the bowl should be very clean, without any greasy traces (fat interferes with frothing). Monitor the whipping time — too short won't create foam, too long may dry it out. Key step: watch for the foam to form soft peaks that do not collapse immediately.

Mixing the cocktail

5

In a large pitcher, combine the filtered juice from red oranges (800 ml) and lemon juice (60 ml). Add 60–80 ml of the prepared thyme-ginger syrup (adjust sweetness to taste). Stir with a wooden spoon for 20–30 seconds. Taste the drink and adjust – if it's too sour, add an additional 10–20 ml of syrup; if it's too sweet, add 10–15 ml of lemon juice.

Ingredients: Red orange juice, Lemon juice, White sugar, Fresh thyme, Water for syrup
Use a pitcher with a wide opening and a kitchen measuring cup for precise dosing. Stir just enough to combine the ingredients — intense mixing is unnecessary.

Chilling and Serving

6

In 4 highball glasses, evenly place 100 g of ice (cubes) — for a total of 400 g. Pour 20–25 ml of ginger-thyme syrup at the bottom of each glass (80–100 ml in total). Then, gently pour the prepared citrus mix into each glass, 200 ml each, using a bar spoon turned close to the surface to achieve a gentle mix and maintain the layered color effect. On top of each glass, add 30 ml of whipped aquafaba with a spoon — apply slowly to ensure the foam sits aesthetically on the surface of the drink.

Ingredients: Ice (cubes), Water for syrup, Red orange juice, White sugar
The best are transparent, smooth glasses; use a bar spoon or a regular spoon for gentle pouring. Layering depends on density: the syrup should go first (heavier), then the juice, and the foam on top.

Decoration

7

Gently place a few very thin strands of saffron or one strand for each glass on the foam. Optionally, sprinkle extremely sparingly with edible gold flakes (crushing a small amount with your fingers over the surface). Attach a sprig of fresh thyme to the edge of the foam or stick it vertically to add aroma when serving.

Ingredients: Saffron (a small amount), Edible gold flakes (optional), Fresh sprig of thyme for decoration (optional)
Decorate just before serving to prevent the foam from collapsing. If you are using gold — a very small amount is enough (the flakes are expensive and very decorative).

Final tips

8

Serve the cocktail immediately after preparation, while the foam is fresh and the ice hasn't melted too much. If preparing in advance, store the syrup and juice separately in the fridge (for up to 3 days) and whip the aquafaba just before serving.

Ingredients: Red orange juice, Aquafaba (chickpea water), Ice (cubes)
Use a straw wide enough to scoop up the foam (optional). Remember that aquafaba loses stability over time, so it's best to prepare the foam just before serving.

Fun Fact

💡

Aquafaba began to be widely used in vegan kitchens in the second decade of the 21st century as a plant-based substitute for egg whites — it became particularly popular due to its ability to create stable foams and emulsify.

Best for

przyjęcie bezalkoholowe degustacja zimowych cytrusów nowoczesne menu restauracyjne

Tips

🍽️ Serving

Serve in clear tall glasses to highlight the contrast of colors. Serve with a short, wide straw or scoop directly with a teaspoon to taste the foam first, followed by the drink. For the alcoholic version, add 40 ml of cold vodka or gin to each serving before pouring the juice.

🥡 Storage

Store the syrup in a closed jar in the refrigerator for up to 7 days. Keep fresh orange juice in a sealed container for a maximum of 48 hours. Aquafaba can be stored in the refrigerator for 48–72 hours, but it's best to whip it just before serving.

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