The Story Behind The Gin Sour
Getting your friends to consume raw eggs is no easy feat. But it’s a necessary one for anyone hoping to usher their nearest and dearest into the world of gorgeous cocktails. Egg whites not only bring together flavors; they also give a cocktail that silky texture. This beautiful gin sour was concocted during an evening in which I was convincing friends – successfully – of the benefits of the egg white. The Aperol in this cocktail doubles as a sweetener, allowing us to skip the simple syrup while also bringing forward slightly different citrus notes to give the libation more character. To finish off, we added a few drops of aromatic bitters on top of the egg white foam, to add aroma to the cocktail as the foam dissipates.
Ingredients
- 1.5 ounces gin
- ½ ounce Aperol
- 1 ounce lemon juice
- 1 egg white
- Lemon wheel (garnish)
- 3 drops aromatic bitters (garnish)
- 1 cup ice
Directions
- Combine all ingredients into a shaker
- Shake hard for 1 minute to emulsify contents
- Strain into separate vessel and remove ice; then replace liquid ingredients
- Shake hard again for 1 minute without any ice
- Strain into coupe glass
- Garnish with lemon wheel and aromatic bitters
