Strawberry season may be drawing to a close, but it’s not too late to take advantage of the bounty of delicious strawberries filling our local farm stands and treat yourself to a strawberry gin sour. A variation of a gin sour — which itself is a variation of the classic whiskey sour — this cocktail is perfect for summer gatherings with friends and family. The addition of the egg white gives the drink a creamy and foamy texture that takes things to a new level.
Strawberry syrup is easy to make and will keep for a few weeks in the refrigerator.
As is the case with most gin cocktails, the choice of gin will influence the flavor profile. For this recipe, we recommend a classic London Dry as it complements the strawberry flavor quite well.
The Strawberry Gin Sour
Ingredients
2 oz gin 1 oz strawberry syrup ¾ oz fresh lemon juice 1 egg white
Add all of the ingredients into a cocktail shaker without ice and dry shake until the egg whites are frothy. Add ice and shake again. Double strain into a coupe.
To make the strawberry syrup, cut 1 cup of fresh strawberries into quarters and place in a sealable container. Add 1 cup granulated sugar to the quartered strawberries and seal with the lid. Mix well and place in the refrigerator. The sugar will extract the water and flavors from the strawberries to make the syrup. Shake the container twice a day to gradually dissolve the sugar in the extracted strawberry liquid. Once all of the sugar has completely dissolved, which will probably take four to five days, strain the mixture through a fine strainer without pressing the extra liquid from the shriveled strawberries. Store the syrup in an airtight bottle in the fridge.