After the last year’s occurances, we’re all desperate to slug down a couple cocktails with the ladies and the fellas. So we’ve put together a list of our favourite vegan cocktails.

1. Aquafaba Whiskey Sours

Whiskey sours are the jewel of the vegan cocktails crown. I rue how long I’ve gone without having them because I was too afraid to fuck with Aquafaba. I psyched myself out because opening a can of chickpeas is much like opening a can of dog food. I am really pleased to announce that I finally made the leap and it turns out I was being a massive baby all along.

The key to this bad boy is the whiskey. I’m currently obsessed with the Bushmills 2006 Marsala Cask. A glorious full-bodied spirit. It’s a real humdinger of a tipple, with notes of vanilla, spice, and dried fruit shine.

  • 1 tbsp aquafaba (chickpea juice)
  • 3 oz Bushmills 2006 Marsala Cask whiskey
  • 2 oz lemon juice
  • 2 oz sugar syrup or maple syrup (not maple flavoured syrup!)
  1. Shake chickpea juice in a cocktail shaker until frothy.
  2. Add whiskey, lemon juice, syrup and ice to shaker.
  3. Make like Metro Station and shake it
  4. Strain into an ice-filled glass and garnish with cherries.

2. Vegan White Russian

Alright this is perhaps the laziest piece-of-shit White Russian on the planet but I promise you it’s balls to the wall delicious. It’s basically just vodka, Kahlua, and ice but with the almond/coconut milk combo. I’ve only made it once but I promise you it was the most hectic. I’m fairly certain it was this brand, but Nutty Bruce probably works just as well.

  • ice
  • 2 oz vodka
  • 1 oz kahlúa
  • the most hectic almond/coconut milk
  1. Literally just put that shit in a glass

3. Mezcal, Chili, Lime, Cilantro Margarita

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Smokey, sultry, sexy, spicy. It’s the woman I wish that I was. This ones a bit more time consuming but if you’re hosting a bit of a Mexican feast you really can’t skimp out on this bad boy. I’m not putting in lemon or lime juice measurements because I am of the belief that when it comes to citrus in cocktail, one will almost always adjust to their taste.

  • lemon juice
  • lime juice
  • 3 oz mezcal (or tequila) (preferably mezcal) (it’s just so much smokier)
  • 1 ½ oz triple sec
  • 12 teaspoons maple syrup (adjust to your taste)
  • a coupla slices of jalapeno
  • coriander
  • ice
  1. Put all that shit in a shaker and do your thing
  2. I like to salt rim my glasses with both chilli powder and smoked salt but ya stock saxa is sweet as well

4. Vegan Hot Toddy

Look it feels really lazy plagiaristic even putting this recipe here because I certainly am not illuminating anything new here. It’s basically ya stock standard hot toddy. I prefer using whiskey, once again, shoutout to the Bushmill’s 2006 Marsala Cask — it’s super lush and homely, like eating the first hot cross bun of the season. I also replace honey with maple syrup.

  • boiling water
  • 1 ½ oz Bushmill’s 2006 Marsala Cask Whiskey
  • 2 to 3 teaspoons maple syrup
  • 2 to 3 teaspoons lemon juice
  • 1 lemon round
  • 1 cinnamon stick
  1. Once again you are putting the things in a drinking vessel of your choice

5. Cucumber Gin Martini

Regular martinis just don’t hit it for me, this adds the little punch that I reckon is missing with ya stock standard gin and vermouth brew.

  • thinly sliced cucumber
  • 3 oz gin (I like to use Hendrick’s gin but you can use whatever you like)
  • 1/2 oz dry vermouth 15ml
  • cucumber for garnish
  1. Either shake or stir that shit, I’m not going to dictate your style
  2. Strain that into a martini glass
  3. Garnish with cucumber
  4. Hey presto

If you consider yourself a maestro of vegan cocktails, please hit us up and share your hallowed secrets. We recently started our very own vegan newsletter, The Vegan Observer.

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