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Non-Alcoholic Vegan Garden Sour Cocktail

Non-Alcoholic Vegan Garden Sour Cocktail — Spring Cocktail

Smoky? Nope. Floral? Maybe. Bright, tart, and utterly refreshing? Yes. This Non-Alcoholic Vegan Garden Sour Cocktail — spring cocktail tastes like a walk through an awakening garden: cucumber, lime, a touch of sweetness, and that magical aquafaba froth that keeps it 100% vegan and delightfully silky.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: cocktails
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cl non-alcoholic gin
  • 3 cl cucumber juice fresh pressed
  • 1 lime juiced (about 2 cl)
  • 1 tsp agave or maple syrup adjust to taste
  • 2 cl chickpea brine aquafaba
  • Ice
  • Garnish: cucumber ribbon basil leaf, or edible flower

Equipment

  • Cocktail shaker (Boston or cobbler)
  • Jigger or measuring spoons (3 cl ≈ 1 oz)
  • Citrus juicer (handheld works fine)
  • Fine strainer (optional, for extra smoothness)
  • Muddler or small blender (only if you make cucumber juice at home)
  • Glassware: coupe or rocks glass

Method
 

  1. How to
  2. Add all ingredients to a cocktail shaker.
  3. Dry-shake (no ice) 10 seconds to activate the aquafaba.
  4. Add ice and shake vigorously 15–20 seconds until chilled and frothy.
  5. Strain into a chilled coupe or rocks glass over fresh ice.
  6. Garnish with a cucumber ribbon or basil leaf and enjoy.
  7. Bold tip: Dry-shaking before ice makes the foam richer and longer-lasting. Try it — you’ll see the difference.

Notes

How to make perfect cucumber juice (so it doesn’t water down everything)

  • Use firm cucumbers. English or Persian cucumbers give less bitterness.
  • Blend then strain: Rough-chop cucumber, blitz in a blender, then strain through a fine sieve or cheesecloth. Press firmly to extract juice.
  • Don’t overdo the water: Add no extra water — you want concentrated flavor.
Want less prep? Buy cold-pressed cucumber juice, but fresh always tastes brighter.