Mat Thomson from Thomson Whisky New Zealand vistis the bFM stuido to make a vegan Whisky sour.
Into a shaker add:
30 ml x Chickpea brine from a can (or Cannellini bean brine if you're feeling adventurous)
30 ml x Sugar syrup
30 ml x Freshly squeezed lemon juice
45 ml x Thomson Two Tone Whisky
Add ice and shake.
Strain into a chilled glass. Enjoy!