Crème Brûlée Cocktail
Ingredients:
6 tablespoons aquafaba, (canned chickpea liquid), divided
2 tablespoons granulated sugar
1 cup ice(140 g), plus 1 ice cube, divided
1 oz irish cream(30 g), such as Baileys
3 oz vanilla vodka(90 mL)
1 oz hazelnut liqueur(30 mL), such as Frangelico
1 oz white chocolate liqueur(30 mL)
½ teaspoon vanilla extract
2 teaspoons turbinado sugar, divded
Method:
In a medium bowl, whip 3 tablespoons aquafaba with an electric hand mixer on medium-high speed until frothy. Add the granulated sugar, 1 tablespoon at a time, until the mixture is glossy and holds stiff peaks. Set aside.
Add 1 ice cube and the remaining 3 tablespoons aquafaba to a large cocktail shaker. Shake vigorously until you no longer hear the ice cube and the aquafaba is foamy.
Add the Irish cream, vanilla vodka, hazelnut liqueur, white chocolate liqueur, vanilla. Shake vigorously for 30 seconds.
Strain the cocktail into 2 martini glasses, filling each about ¾ of the way.
Gently spoon the whipped aquafaba topping over each cocktail and smooth the top.
Sprinkle each cocktail with 1 teaspoon turbinado sugar. Use a culinary torch to brûlée the sugar until melted and caramelized. Serve immediately.