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Sour Puss (Lemon Poppy Sour)



  • 2 ounces bourbon, such as Buffalo Trace
  • 1 ounce freshly squeezed lemon juice
  • 3/4 ounce poppy seed simple syrup
  • 1 ounce aquafaba

Chef notes

The cocktail is a fresh take on how to enjoy brown spirits even in the warmer summer months if that's your jam. Plus, by using aquafaba instead of egg whites, the cocktail remains vegan-friendly! While egg whites are the classic cocktail ingredient to make a foamy drink, many folks don't love the idea of raw egg in their drinks. And for vegans or people with egg allergies, cocktails containing egg whites are off-limits. For this reason, a number of mixologists have begun incorporating aquafaba — the liquid from cooked beans (usually chickpeas) — in cocktails instead of egg white. The plant starches and proteins in the chickpea brine can be whisked or shaken up to create a frothy, foamy texture.

Technique tip: To make homemade aquafaba, soak chickpeas in water overnight, completely submerged. Drain and rinse out the soaked chickpeas. Add 2 cups of water and pressure cook until soft. Drain out the cooking liquid, it should be a light brown color and slightly viscous. Can be refrigerated for 1 to 2 weeks in a clean, air-tight container.

Swap option: If you love a frothy egg-white based drink, feel free to swap! The generally agreed upon ratio swaps are the following: 1 egg is about 3 tablespoons of aquafaba, 2 tablespoons are about the same as 1 egg white, and 1 tablespoon is around the same as one egg yolk.


In a shaker, combine all ingredients over ice. Shake and strain into a Collins glass.