I’m an amateur so don’t mind me but I have being trying do to it twice with the same ingredients but I get it orange… Any idea why and how I can fix that??
Made it with Drumshanbo Irish Gin in honor of F. Scott Fitzgerald's birthday. "This Side of Paradise" is the book that convinced me I wasn't missing anything by not attending Princeton. Didn't understand the call for Angostura bitters in a gin sour, though, so I used Fee Bros. West Indian Orange Bitters with very good results.
Made one with a local dry gin and some mugolio/pinecone syrup I made, thinking it would be a good way to highlight the pine flavor. It was perfect! Great drink, I think I prefer my gin sours without the egg white.
Excellent cocktail, made it to serve with a salmon with red curry sauce. Excellent acidity to cut the fattiness of the meal. I agree with the other commenter who suggested reducing the sugar slightly.