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Vegan Cocktails: Boozy Sips Without Hidden Dairy

  • Writer: Emanuele Bortolotto
    Emanuele Bortolotto
  • Jul 19
  • 5 min read

Updated: Sep 8


The sun is still high in the sky over Helsinki, which is frankly messing with my internal clock. It's almost 8 PM on a Saturday, yet it feels like mid afternoon. Is it time for another coffee, or is it time for a cocktail? Let's be bold and say it's cocktail o'clock. šŸø

For vegans, navigating the world of booze can feel like walking through a minefield you didn't know existed. Sure, a simple gin and tonic or a vodka soda seems safe. But the moment you venture into more interesting territory, you enter a world of hidden ingredients and sneaky animal products. Creamy drinks, frothy sours, even certain wines and liqueurs can harbor secret non-vegan agents.

But fear not. You do not have to be relegated to a lifetime of boring two ingredient drinks. Crafting delicious, complex, and impressive vegan cocktailsĀ is easy once you know the trade secrets. This is your guide to becoming a master of dairy free mixology, identifying the culprits, and making boozy concoctions that are 100% plant based and 100% delightful.


The Obvious Suspects: Creamy & Frothy Concoctions


Let's start with the most visible offenders: the creamy, dreamy drinks that are often a minefield of dairy.


The Creamy Conundrum (White Russians, PiƱa Coladas)


The classic White Russian is a simple, potent mix of vodka, KahlĆŗa, and heavy cream. The PiƱa Colada gets its tropical richness from cream of coconut, which sounds vegan but sometimes contains dairy derivatives.

The Problem:Ā Dairy cream. The Solution:Ā The glorious, ever expanding world of plant milks!

For a killer Vegan White Russian, simply swap the heavy cream for a rich, full fat plant milk. Full fat oat milk is a fantastic choice for its neutral flavor and creamy texture. For an even more decadent version, a splash of canned coconut cream works wonders.

For a Vegan PiƱa Colada, the key is to find "cream of coconut" (like Coco LĆ³pez brand) that is certified dairy free. It's a sweetened, processed coconut cream that's much richer than standard coconut milk. Blend it with rum, pineapple juice, and a squeeze of lime, and you're instantly transported to a beach.


The Irish Cream Impasse


"But is Baileys vegan?" This question is a rite of passage. The Answer:Ā The classic Baileys Irish Cream is famously made with Irish whiskey and cream from dairy cows, so no, it is not vegan.

The Solution:Ā The future! Thankfully, the good people at Baileys heard our pleas and released Baileys Almande, a delicious, creamy liqueur made with almond milk. Itā€™s a game changer. There are also many other brands of vegan cream liqueur popping up, and a plethora of DIY recipes online if you feel like getting crafty.


The Undercover Agent: Egg Whites in Sours


This is where things get sneaky. You order a Whiskey Sour, an Amaretto Sour, or a Pisco Sour, and it arrives with a beautiful, thick, frothy foam on top. That foam, my friend, is traditionally made with raw egg white. šŸ•µļø

The Problem:Ā Raw egg white is used to give sours a rich mouthfeel and a stable, picture perfect foam. The Solution:Ā Aquafaba! Our favorite magic bean water swoops in to save the day again.

Aquafaba (the liquid from a can of chickpeas) whips up into a foam that is virtually identical to one made from egg whites. It's so effective that many high end cocktail bars now use it as their standard, even for non vegan customers.

How to use it:

  • Replace the egg white in any recipe with 1 to 1.5 ounces of aquafaba.

  • To get the best foam, perform a "dry shake." This means you shake all your ingredients (whiskey, lemon juice, syrup, and aquafaba) in the shaker withoutĀ ice first. Shake it with the furious, epic energy of a Rhapsody of Fire guitar solo for about 15 seconds. This builds the foam. Then, add ice and shake again to chill the drink. Strain and serve. The result is a perfect, stable, silky foam. šŸ¤Æ


The Deeper Conspiracy: Hidden Ingredients in Your Booze


This is the final boss level of vegan drinking. Sometimes, it's not the mixer; it's the alcohol itself that contains hidden animal products.


The Unfortunate Fish Bladder Incident (Isinglass in Wine & Beer)


Many wineries and breweries use "fining agents" to clarify their products, removing yeast and other hazy particles to create a crystal clear beverage. Unfortunately, some of the most common fining agents are decidedly not vegan:

  • Isinglass:Ā A type of collagen derived from the dried swim bladders of fish.

  • Gelatin:Ā Derived from animal bones and connective tissues.

  • Casein:Ā The primary protein in milk.

  • Egg Albumen:Ā Egg whites.

While these agents are mostly removed from the final product, trace amounts can remain, and the process itself relies on animal products.


The Bug in Your Beverage (Cochineal)


Some liqueurs, especially red ones, have historically used a colorant called carmine or cochineal, which is made from crushed female cochineal insects. The most famous example is Campari, the bitter red liqueur in a Negroni. The good news? Campari reformulated its recipe in 2006 and no longer uses cochineal. Itā€™s now vegan! But it serves as a good reminder to always be skeptical of brightly colored liqueurs.


Your Secret Weapon: Barnivore.com āœ…


So how is anyone supposed to keep track of all this? Do you have to call every winery in Italy? No. You just need to know about one website: Barnivore.com.

This is the ultimate, crowd sourced database of vegan beer, wine, and liquor. Simply type in the name of your drink, and it will tell you if it's vegan friendly. It is an absolutely essential tool for any vegan who enjoys a tipple. Bookmark it. Use it. Love it.


A Few Classic Vegan Cocktail Recipes to Get You Started


Armed with this knowledge, let's make a couple of classics.


The Perfect Vegan Whiskey Sour


  • 2 oz Bourbon or Rye Whiskey

  • 1 oz Fresh Lemon Juice

  • 0.75 oz Simple Syrup (or maple syrup)

  • 1 oz Aquafaba

Combine all ingredients in a cocktail shaker. Dry shake (without ice) for 15 seconds. Add ice and shake again until well chilled. Strain into a chilled coupe or rocks glass. Garnish with a cherry and an orange slice.


The Ultimate Vegan PiƱa Colada


  • 2 oz Light Rum

  • 3 oz Pineapple Juice

  • 1.5 oz Cream of Coconut (dairy free)

  • 0.5 oz Fresh Lime Juice

  • 1 cup Ice

Combine all ingredients in a blender. Blend until smooth and frosty. Pour into a tall, festive glass. Garnish with a pineapple wedge and a cherry.


The Conclusion: Drink with Confidence


The world of vegan cocktailsĀ is vast and delicious. There's no reason to stick to vodka sodas unless you genuinely love them. By learning to spot the common culpritsā€”dairy, eggs, and hidden fining agentsā€”and arming yourself with brilliant substitutes like aquafaba and the knowledge from Barnivore, you can mix, shake, and sip with total confidence.

So go forth, be the master of your own home bar, and craft some truly spectacular dairy free drinks. Cheers, or as we say here in Finland, kippis! šŸ„‚


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