Summer sour recipe
A sour can be made with any spirit you like (and aren’t really that sour), and although they require a shaker of some sort, they're easy to make. If you don't have a cocktail shaker, a sturdy jam jar with a tight-fitting lid will do the job. The idea is to whip an egg white into a gloriously light foam, which, along with lemon and sugar, is beautifully light and fresh. You can make them with anything from smoky whiskies or mezcal to amaretto or gin, and they are exactly the right kind of drink to sip in the garden as the sun goes down. See method
- 60ml tequila
- 15ml freshly squeezed lime juice (about half a large lime)
- 15ml sugar syrup
- 35-40ml pasteurised egg white (about 1 medium egg)
- Angostura bitters
- Twist of citrus zest
If you don't have any limes, try a lemon instead
Each serving contains
of the reference intake
- Place the first 4 ingredients in a cocktail shaker or lidded jam jar and shake, until foamy.
- Then add a small handful of ice (approx 60g) and shake again. If you have a three-part cocktail shaker, strain through the fitted sieve into a tumbler, leaving the ice behind. If you are using a two-piece cocktail shaker or jam jar, strain through a sieve. Dash a couple of drops of bitters onto the white foam on top. Garnish with the citrus zest and drink straight away.
Tip: If you have an immersion/stick blender, it will make light work of creating the initial foam. Transfer to a cocktail shaker or jam jar to shake with the ice.
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