Be the Genius Who Uses a Can of Beans to Make a Cocktail | Eater

"The Baltimore oyster restaurant's beverage program, led by Eater Young Gun Chelsea Gregoire (’18), emphasizes creative, pantry-friendly cocktails and practical techniques. In an Eater @ Home virtual demo (also available on IGTV) she showed how to turn common pantry items into cocktail ingredients — for example, using canned beans to make aquafaba as an egg-white substitute for sours and fizzes, and preparing grapefruit oleo saccharum by macerating citrus peels with sugar and adding an equal amount of water after 24 hours. She demonstrated the 'What the Doctor Ordered' cocktail (Doctor Bird Jamaican rum, aquafaba, grapefruit juice, ginger liqueur, and grapefruit oleo saccharum) and the shake-with-ice, discard-ice, then vigorous dry-shake technique to achieve a frothy, chilled coupe. The overall approach highlights resourcefulness, approachable techniques for at-home mixology, and bright, citrus-forward flavors." - Eater Staff