India, Oct. 31 -- Let's be real. Most cocktails are vegan. But there are some catch-22s where one big little ingredient makes all the difference on the marker.

And for a classic bar staple stir like whiskey sour, it's egg whites. The foamy layer which softly parts to let the sharp and taut whiskey hit your lips, is nothing but the gooey egg shaken to a froth. Those new in the cocktail game may make a face, but a true veteran knows that once you've experienced egg white-magic in a bar, there's no going back.

Except there could be? And aquafaba is the answer. Put simply, it's the liquid in a can of chickpeas and much like egg whites, it has a slippery texture while maintaining a thick consistency, making it quite literally the perfect rep...