Dry-Shaken Cranberry-Sage Aquafaba Sour

Crimson Fold

35 minutes total · Easy · Makes 2

Tart cranberry, bright lemon and mellow sage shake into a jewel-red sour with a soft aquafaba cap and a dry, aromatic finish.

15 minutes to mix20 minutes to chill2 finished drinks

What you’ll need

Make the sage-maple syrup by combining the maple syrup, water and 6 bruised sage leaves in a small saucepan. Bring just to a gentle simmer over medium heat, then remove from the heat.
Cover and steep for 10 minutes. Strain into a small jar, cool for 5 minutes and refrigerate for at least 20 minutes. Measure 3 tablespoons for the drinks and reserve the remainder for another use.
Add the chilled cranberry juice, lemon juice, 3 tablespoons sage-maple syrup and aquafaba to a cocktail shaker without ice.
Seal the shaker and dry-shake vigorously for 20 seconds to build a stable foam.
Open the shaker, add the ice cubes, reseal and shake hard for 15 seconds until the outside is frosty cold.
Fine-strain evenly into two chilled coupe glasses, holding back ice chips while allowing the foam to settle naturally on top.

The glass, temperature and first aroma all shape the drink. Set those details before the final pour.

Chill two coupe glasses for at least 15 minutes before mixing the drinks.
Serve the mocktail up, without ice, so the texture stays silky and the foam remains defined.
Garnish each glass with one small sage leaf and three cranberries on a short pick resting across the rim.
Serve immediately at refrigerator-cold temperature, ideally within 5 minutes of shaking.

At the table

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Estimated per drink

Unsweetened cranberry juice keeps the fruit character vivid while aquafaba creates the foam without egg white.

Estimates vary with ingredient brands, substitutions and serving size.