When I think of retro foods, casseroles are the first thing that comes to mind. I mean there are quite a few other oddball ones out there, but do I WANT to make them? I mean there was a huge fascination with jello-mold savory foods. Heck even my Grandma made a shrimp “mousse” recently for a family get together. I remember eating it when I was pescetarian, and neither hating or liking it.
I do have to say, I regret not doing more research because some of the retro snacks are really funny and would of been fun to remake. Like this “meat-za” where there is a ground beef crust and tomato soup topping. I could of made an all seitan pizza crust! Agh! Stinks. But some of the search results really make me think about some of the quirky fun foods we see on Pinterest and Mom blogs. Will fruitshi be viewed as being as silly as a pineapple treasure chest? Then again, I think that treasure chest is pretty awesome… why the hell didn’t I make a vegan version of that?!
But I TRIED to make a vegan tuna noodle casserole. I had a cute name picked out- Tu-NAH! Noodle Casserole. I flipped out my Vegan Casseroles book for guidance because it pretty much taught me everything I learned about casseroles, vegan or otherwise. The end result was a HUGE flop! The chickepeas were weird, there was too much sauce, not enough nasty mayo, and I can’t find eggless egg noodles for the life of me. Oh and I forgot to put salt into the dish. I wanted throw in my towel, I needed a drink.
I don’t know where I found out about it, but I read about The Pink Lady, it sounded pretty dated and tacky. When inspecting it, I found it listed on a chart of Mad Men cocktails, but it dates back to the 20s. I am taking a stab in the dark and assuming it is an American cocktail. Many people suspect that it was invented or popularized during prohibition since there were so many sub-standard gin available. The idea was that the egg white and grenadine would make the drink easier to swallow.
The drink eventually built a reputation for being dainty as fuck. It was pink, girly, and “safe.” So I was surprised when I took a sip, this drink packs a punch. This is no appletini or strawberry daiquiri. Sure, there is some grenadine, which I am sure you remember sucking down at weddings when you were kid in your Shirley Temples. But this has only a small amount to give it a pink hue.
So what was “veganized” about this drink? Well, ever since aquafaba came out I was dying to know, can I make drinks out it? I use to love foamy cocktails, yes, as I vegan I miss raw eggs more than bacon! Gasp! So I thought, okay, why not try this out? The idea of egg white cocktails had fallen out of fashion in the United States in the 50s and most drinks started to feature sodas, juices, flavored vodkas, and neon colors. Know what though? The aquafaba worked beautifully! The drink foamed up, and STAYED that way.
I’ve been really into retro cocktails lately. I think this time of the year I always crave cocktails probably because of the over abundance of fruit. That is why I made my watermelon basil cocktail, and pretty much all my other drinks on the blog uses some sort of fruit or vegetable. Heck I recently made a tomatillo shrub which I debated posting on this retro post… but I think it needs to age more.
Anyways, make this drink and if you haven’t yet, check out my tea giveaway. Just comment, and if you want extra entries follow me on different social media platforms.
- 1 1/2 oz gin (3 tbsp)
- 1/2 applejack/apple brandy (1 tbsp)
- 1 tsp grenadine*
- 1 tsp vegan creamer or non-dairy milk*
- 1 tbsp aquafaba**
1Add all the ingredients in a cocktail shaker (or a mason jar with lid). Shake for 30 seconds to emulsify the aquafaba. 2Add a few ice cubes and shake again for 10 seconds. Strain out the ice cubes and serve in a martini or wide mouth champagne glass. *Feel free to add more grenadine and creamer as you prefer. **Aquafaba is the liquid by product from cooking chickpeas.