Four years ago, the idea of chickpea brine having any place on a cocktail menu would seem ridiculous. But at this year’s 15th annual Tales of the Cocktail conference in New Orleans, LA, that viscous liquid was listed among the top eight cocktail trends. Interestingly, Aquafaba is literally just bean water—the thick liquid that you’re left with after soaking or cooking legumes.
Software engineer Goose Wohlt put aquafaba on the map in 2015 when he, a new vegan, was trying to figure out how to make meringues for his family’s Seder. His wife mentioned a video she’d seen online of French cooks using liquid from a can of chickpeas to stiffen up a vegan chocolate mousse. Wohlt checked it out, played around with the liquid a bit, figured out the meringue, and posted information on the results to the Facebook group “What Fat Vegans Eat.”