The Gin Sour is a true classic, the gin cousin of a Whiskey Sour, built on the timeless combination of spirit, citrus and sweetness. This version adds fresh ginger syrup for warmth and a silky egg white foam on top, making it a lovely cocktail for the colder months.
Ingredients
- 50ml Batts Hill Surrey Dry Gin
- 25ml lemon juice
- 25ml ginger syrup (see below)
- 1 egg white
- A dash of orange bitters (or Angostura, if you don't have orange)
For the Ginger Syrup
- 100ml water
- 100g caster sugar
- 1 tsp ground ginger
- ¼ tsp ground cinnamon
Method
For the syrup: combine all the syrup ingredients in a saucepan and simmer gently for 5 minutes, until the sugar has fully dissolved. Leave to cool, then bottle.
For the drink: add all the ingredients, including 25ml of your ginger syrup, to a shaker with no ice. Shake well to combine, then add ice and shake again. Strain into a coupe glass and garnish with a thin slice of ginger.
Serve: Coupe glass · Equipment: Shaker · Flavours: lemon, earthy ginger, warming spice
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