The 'Gin Sour' is one of those cocktails that has seen many tweaks and variations over the years since it evolved from the 'Tom Collins' cocktail.
It is one of the all-time classic gin-based cocktails, first appearing as a written recipe in 1862 by legendary barman Jerry Thomas in his book 'The Bartender's Guide'.
Fresh, Creamy & Classic Gin Sour
Gin Sour Cocktail
Serve 'straight up' as opposed to 'on the rocks'.
We'll be using Jerry Thomas's original ratio of 50:25:15 (Gin, Lemon Juice, Sugar Syrup).
50ml 'LONDON' Dry Gin
25ml fresh lemon juice
15ml sugar syrup
Egg White (Vegan alternative: chickpea brine)
Firstly, ice up your glass to the top so it gets nice and chilled whilst you prep the rest of the cocktail.
Now grab your cocktail shaker.
Add in 50ml 'LONDON' Dry Gin to the shaker.
Squeeze in 25ml fresh lemon juice.
Add 15ml sugar syrup.
We now need to add the Egg White. Crack open the egg, taking care not to let the yolk fall into your shaker. If you're vegan, then simply swap out an egg white for something like chickpea brine, which works great as well.
Give it all a DRY shake (i.e. with no ice) to break the texture of the egg white.
Now you can add cubed ice to the shaker.
Give it a FIRM shake. The longer the better! We suggest close to 60 seconds, a proper workout!
Before you strain your shaken liquid into your serving glass, discard the ice from the glass. The ice was there just to pre-chill the glass.
Now double strain the shaken liquid into your glass.
Peel a lemon and give it a twist before placing into your glass.
Sit back and enjoy your classic Gin Sour cocktail!