Make This: The Drake's Queen Street Sour

The Drake Hotel bartender Kris Bahamondes' take on a whisky sour uses aquafaba in place of the usual egg whites for a vegan version of the classic cocktail.

Make This: The Drake's Queen Street Sour

The Drake's Queen Street Sour was the featured drink at Power Ball XIX: Stereo Vision, presented by Max Mara, The Power Plant Contemporary Art Gallery's annual art party and fundraiser, which took place on June 1st.  


  • 2 oz Gooderham + Worts whisky
  • 1.5 oz carrot apple turmeric blend juice (The Drake Commissary sells a good version)
  • 0.5 oz ginger syrup (see recipe below)
  • 0.75 oz fresh lemon juice
  • 0.75 oz aquafaba*

Ginger Syrup

  • 4 oz sugar
  • About two handfuls of chopped, fresh ginger


To make the ginger syrup, take two handfuls of chopped ginger and add it to a blender along with 4 oz of water. Blend until pulverized. Strain the mixture through a cheesecloth, squeezing to extract all the juice. Add an equal volume of sugar (about 4 oz). Whisk the sugar into the juice until it's well blended and the sugar is dissolved. 

Combine the remaining ingredients in a shaker. You can either dry shake the mixture (no ice), or use an immersion blender to whip it like a meringue. The latter helps aerate the aquafaba, creating a top foam for a fancier presentation. Pour over ice and serve.

*aquafaba is the liquid leftover from cooked chickpeas, a popular vegan substitute for egg whites