How to Make Crème Brûlée Cocktail?

 

Ingredients

• For 2 servings,
• 6 tablespoons aquafaba, (canned chickpea liquid), divided
• 2 tablespoons granulated sugar
• 1 cup ice(140 g), plus 1 ice cube, divided
• 1 oz irish cream(30 g), such as Baileys
• 3 oz vanilla vodka(90 mL)
• 1 oz hazelnut liqueur(30 mL), such as Frangelico
• 1 oz white chocolate liqueur(30 mL)
• ½ teaspoon vanilla extract
• 2 teaspoons turbinado sugar, divded

• Special equipment
• small culinary blow torch
• cocktail shaker

Method

• In a medium bowl, whip 3 tablespoons aquafaba with an electric hand mixer on medium-high speed until frothy. Add the granulated sugar, 1 tablespoon at a time, until the mixture is glossy and holds stiff peaks. Set aside.
• Add 1 ice cube and the remaining 3 tablespoons aquafaba to a large cocktail shaker. Shake vigorously until you no longer hear the ice cube and the aquafaba is foamy.
• Add the Irish cream, vanilla vodka, hazelnut liqueur, white chocolate liqueur, vanilla. Shake vigorously for 30 seconds.
• Strain the cocktail into 2 martini glasses, filling each about ¾ of the way.
• Gently spoon the whipped aquafaba topping over each cocktail and smooth the top.
• Sprinkle each cocktail with 1 teaspoon turbinado sugar. Use a culinary torch to brûlée the sugar until melted and caramelized. Serve immediately.
• Enjoy!