the best gin sour

This gin sour recipe has layers of tart chalky lime, just enough sweetness to soften the gin, and of course, a thick layer of silky egg white foam. Use a great gin and this will become your go to cocktail to share with friends and family.

When my husband and I first got into mixing our own cocktails at home, the gin sour was the first drink we mastered. We were all about the vibrant, floral botanicals of gin and the tart edge of lime.

Most of all, though, we were mesmerized by the creamy egg white foam. The velvety texture it adds to cocktails simply can’t be replicated by anything else. A great gin sour is simple, but it can cost a fortune for a perfectly executed foam layer at a swanky cocktail bar. We were committed to conquering the technique and making our own at home!

Turns out egg white drinks are really not that hard, and they’re insanely easy if you involve some power tools. 

Read on to learn how to make a classic gin sour, how to make a reliable egg white foam every time, and general tips on how to make egg white cocktails.

what is a gin sour?

A gin sour, in its most basic form, is just gin, fresh lemon juice and simple syrup shaken with ice. It’s a member of the sour family of cocktails, along with the whiskey sour, margarita, daiquiri and sidecar.

While a classic gin sour uses lemon juice, we strongly prefer lime juice (so, technically, you could also call this a gimlet). Some gin sour recipes also include a few dashes of aromatic bitters, but we feel the flavors clash with the fresh gin botanicals and prefer to skip them. The egg white foam is also optional, but it will bring your cocktail to the next level with texture and elegance.

That’s the fun part about cooking and mixology: you’re in charge, so make your food and cocktails the way you like! 

how to make a gin sour:

1. Combine all the ingredients in a cocktail shaker
2. Vigorously shake for about a minute (dry shake)
3. Add ice and shake until chilled
4. Strain into a cocktail glass
5. Garnish with lime peel
6. Enjoy!

how to make a gin sour without egg white

1. Combine the gin, lime juice and simple syrup in a cocktail shaker filled with ice.
2. Shake until chilled, about 30 seconds
3. Strain into a cocktail glass
4. Garnish with lime peel
5. Enjoy!

garnish ideas for the gin sour

• lime or lemon peel (a thick piece can be cut into various shapes)
• lime or lemon twist
• lime or lemon slice
• luxardo cherries on a cocktail pick
• mint leaf, floated on the foam surface
• decorative dash of bitters on the foam

tips for making egg white cocktails:

Egg whites are easy to add to cocktails, they soften the edges of the spirit, and add a creamy mouthfeel and deliciously silky foam. They might just be my favorite part of craft cocktails and you don’t need to go to an expensive cocktail bar to enjoy their decadence.

Read the tips below and you’ll be all set to make this frothy gin sour with egg whites from the comfort of your own home.

• Use fresh eggs for the best flavor (and never the pasteurized egg whites from a carton).
• Be extra clean and careful with how you handle and store the eggs, especially after they’ve been cracked and separated. 
• Always crack and separate the egg in a small bowl before adding it to your cocktail shaker. This saves the ingredients in case you puncture the yolk (fat inhibits egg white foaming) or a piece of egg shell falls in the bowl.
• Know there is always a risk of salmonella when consuming raw eggs. Be extra cautious or avoid them all together if you have a compromised immune system.

what is the dry shake technique for egg white drinks?

We swear by the dry shake technique: shake all of the cocktail ingredients without ice (the dry shake) for about a minute, as vigorously as you can. Then fill the shaker with ice and shake another 20- 30 seconds, until chilled. 

The dry shaking helps the egg white loosen up, gain volume and begin to form a stable foam. Don’t worry about over-shaking here. If you’re doing it by hand, chances are you’ll under-shake. This is your chance to really build the foundation of a thick foam. Once you add ice, your goal is simply to chill the drink. Too much shaking and you risk dilution.

PRO TIP:

But let’s be honest, shaking really hard for a minute is annoying, especially if you’re making more than one gin sour. So this is where we’ve revolutionized egg white cocktails.

Use an immersion blender.

You can do this in a 2-cup glass measuring cup, a wide-mouthed mason jar, or in most cocktail shakers. Blend it until really frothy, but don’t go longer than 45 seconds to a minute. Then pour it into a cocktail shaker, fill with ice and shake until chilled. So easy!

more gin cocktails to try!

white negroni

sparkling elderflower gin cocktail

amaretto stone sour

oleo-saccharum cocktail with citrus, rosemary and gin

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