Bold Botanist Gin Sour
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Bold Botanist Gin Sour
Photographed in a Retro Coupe
| 6 fresh | Mint leaves |
| 2 oz | Hayman's London Dry Gin |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of draw 3 drops of aromatic bitters through surface foam and garnish with a mint leaf.
- SHAKE all ingredients with ice.
- STRAIN back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A minty Gin Sour.
History:
Adapted from a recipe created circa 2019 by Travis Garcia, lead bartender at Hearth 61 in Mountain Shadows Resort, Paradise Valley, Arizona, USA.
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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The Dry Shake and The Reverse Dry Shake
As explained by James Fowler -
A "dry shake" refers to shaking ingredients in a cocktail shaker without ice.
Any recipe containing egg requires a vigorous dry shake for at least 30 seconds to ensure that the egg white combines with the other ingredients and produces a smooth, frothy texture.
After dry shaking, ice is added, and the mixture is shaken for a second time before being strained and served.
The reverse dry shake is the same technique but in reverse and is used in classic cocktails like a Whisky Sour or Ramos Gin Fizz.
All ingredients except the egg white are added to a shaker with ice and then strained to remove the ice. The egg white is added before the second shake, producing a more consistent foamy texture.