Spicy pink x-mascottail

Name: spicy pink x-mascottail
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 red grapefruit; 350 ml Organic chickpeas in pot; 1 red jalapeño pepper; 100 ml vodka Gall and Gall; 50 ml Organic elderflower syrup; 1 tl Nielsen Massey Madagascar bourbon vanilla extract

Vegan cocktail of grapefruit and red pepper, vodka, elderflower syrup and a foam of aquafaba (chickpeas).

Ingredients

Kitchen Stuff

1 cocktail shaker
4 martini glass

Directions

Squeeze the grapefruit and strain the juice over a bowl. Let the chickpeas drain and collect the moisture. Only the moisture is used.
Cut the jalapeño pepper into slices that are as thin as possible.
Put 300 ml of grapefruit juice (per 4 cocktails), the chickpea fluid, half of the jalapeño, the vodka, elderflower syrup and the vanilla extract in the cocktail shaker.
Do this in two parts.
Shake well until foam is formed. Remove the lid (including the holes) and pour into the glasses.
Divide the rest of the pepper rings over it. Serve immediately.