Gin Sour

The Sour is a standard cocktail template that you can use with nearly any spirit. It simply calls for:

• Spirit

• Citrus

• Sugar

For this particular recipe I am using gin– so we’re calling this a Gin Sour. However, simply by swapping out the gin for whiskey, you’d have a Whiskey Sour. Makes sense, right? Other popular drinks like the Margarita and Daiquiri are also considered Sours because they follow that same formula: spirit, citrus, sugar.

Both Whiskey and Gin Sours usually call for the use of raw egg white, which is an old school technique for creating a foamy texture in drinks. It doesn’t add any flavor to the cocktail– it simply creates a smooth and velvety layer of foam. If the thought of consuming raw egg white grosses you out, no worries you can just leave that ingredient out. Just understand that you’ll miss out on that pretty foam on top!

ingredients:

1½ oz gin

1 oz fresh lemon juice

¾ oz simple syrup

egg white

Bitters for garnish

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instructions:

Combine gin, lemon juice, syrup and egg white in a cocktail shaker without ice.

Seal your shaker and shake well without ice– this technique is called a dry shake. This will help to break-down the egg white so it more easily incorporates into the other ingredients.

Open your shaker and add ice, then shake again.

Double-strain into a chilled coupe glass and allow the foam to settle for a few seconds.

Add a few drops of bitters to the surface of the foam, then gently pull a cocktail pick through the center of them to create small “heart” shapes on top.

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