Vegan Butterfly Pea Whiskey Sour

by Erin

How do you make a whiskey sour cocktail not only purple but also vegan? By using dried butterfly pea flowers and aquafaba!

Vegan Blueberry Pea Whiskey Sour

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Happy February! January crept by but decided to leave it’s mark by dumping a lot of snow on us for the last weekend. Fairly certain Punxsutawney Phil is not going to call for an early end to winter at this rate. It’s not like we are all slowly losing out sanity being stuck inside.

Thankfully, we can distract ourselves a little bit this coming Valentine’s Day by hosting a romantic dinner at home without the crowds – something that’s more normal at least for us as we don’t usually go out to celebrate. Of all holidays, this one seems like the perfect one to spend alone.

Muddling butterfly pea flowers in lemon juice

If  you are also planning a special night in, I joined a group of blogger buddies to share #ValentinesDayCocktails today! And I am here to show how a whiskey sour can indeed be festive with the help of dried butterfly pea flowers and Joyjolt cosmos whiskey glasses.

Which BTW if you don’t have some fun glasses in your cabinet, you should really check out JoyJolt’s selection – you can even get 10% off with my code SPIFFY10.

Whiskey Sour made with Butterfly Pea Flowers

To make this cocktail purple, I muddled butterfly pea flowers in lemon juice, which turns the color from blue to purple. Then you shake up all the other ingredients and viola! You have this beauty.

I also used aquafaba instead of an egg white to produce a creamy texture and foam on top. Egg white are optional for a whiskey sour but I love the look it gives this classic cocktail, especially when dressed in purple. P.S. aquafaba is just chickpea water – literally the stuff you’ve been tossing every time you open a can.

And that, my friends, is how you make a cocktail vegan ;-).

Valentine’s Day Cocktails

Vegan Blueberry Pea Whiskey Sour Cocktails

Five years ago: BBQ Bacon Mango Pizza

Eight years ago: Apple Maple Turkey Sliders

Nine years ago: Superbowl XLVI Recipe Roundup

Ten years ago: Cream Cheese Spritz Cookies

Vegan Blueberry Pea Whiskey Sour


Yield: 2 servings Prep Time:
Nutrition facts: 200 calories 20 grams fat



  1. Muddle butterfly pea flowers and lemon juice in half of a cocktail shaker (or bottom of a glass) until it turns purple, about 5 minutes.
  2. Add remaining ingredients to the shaker, close with other half, and hard dry shake for 10 seconds. Add ice and hard shake for another 10 seconds.
  3. Strain into a lowball filled with ice or a coupe without ice.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from Whiskey Advocate.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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