Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) to emulsify and fine strain into chilled glass.
| 1 fl oz | Gin |
| 1 fl oz | Hayman's Sloe Gin |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Orgeat Syrup |
| 6 drop | Bob's Vanilla bitters (optional) |
| 1/2 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Review:
A sloe gin sour with a touch of almond. If you opt not to follow my addition of vanilla bitters, then consider dropping the orgeat to 5ml (1 bar spoon).
History:
A vintage cocktail brought to our attention by Jason E. Clapham and first published in William Boothby's 1934 The World's Drinks and How to Mix Them.
OCEAN SHORE
William Boothby, The World's Drinks and How to Mix Them, 1934
Sloe Gin...... ½ jigger
Orgeat......... 1 spoon
Gin.............. ⅓ jigger
Lemon......... 5 drops
Egg.............. ½ of white
Shake well with ice, strain into chilled cocktail glass and serve.
Nutrition:
One serving of Ocean Shore contains 170 calories.
Alcohol content:
- 1.1 standard drinks
- 15.63% alc./vol. (31.26° proof)
- 15.3 grams of pure alcohol
Join the Discussion
... comment(s) for Ocean Shore
You must log in to your account to make a comment.