‘The Gin Sour is more than just a drink - it is a whole family of drinks. Once you master the Gin Sour, you can make a whole swathe of drinks. By using the same structure of the drink (gin - lemon/lime juice - sugar) in perfect ratios, with just one or two minor tweaks, you have a completely different drink! Add soda, and you have a Tom Collins. Add mint, and you have a Southside. Swap sugar for Cointreau and you have a White Lady. You get the picture.’
20ml Lemon juice (freshly squeezed)
20ml Sugar syrup (1 part sugar : 1 part water)
(optional) 1 Egg white
Garnish - Lemon peel
Ice - Cubes
Glass - Rocks glass
Add all your ingredients to the shaker.
(If you added egg white) - seal shaker without ice and shake hard for 30 seconds to emulsify the egg white.
Fill shaker to the brim with cubes of ice.
Shake hard for 30 seconds.
Strain into a rocks glass filled with ice.
Gin Loot’s Resident Expert Tim Laferla’s Top Tips:
“Flavoured gins can work exceptionally well in Gin Sours. Just make sure if it has some sweetness to reduce the amount of sugar syrup you add (to taste.) A Gin Sour works amazingly well in a cocktail glass (martini glass) without ice as well as in a rocks glass with ice. Just remember to chill your glass in the freezer for 5 minutes before you fill it, to keep your drink colder and fresher for longer.
If you use egg white to create a fluffy texture, make sure you squeeze the lemon peel over the top to give a pleasant citrusy aroma. If you are vegan, but still want all the benefits of fluffy egg white, use aquafaba (the brine from tinned chickpeas) instead.”
Tim Laferla is the Gin Specialist here at Gin Loot. Essentially a professional gin drinker, his role entails sourcing hundreds of gins, building relationships with the distilleries, and, researching, writing and recording content for the brand.
Tim works with the world's best distilleries to curate fantastic products for Gin Loot’s subscription service, taking subscribers on a monthly adventure of learning through tasting.