lavender gin sour : a perfectly floral spring cocktail
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I’m fully devoted to everything spring, and this lavender gin sour is the perfect fit! A refreshing blend of floral, citrus, and herb notes that dances on your palate. I made this cocktail for my 5 bottle bar guide, which sets you up with a ton of great cocktails that can all be made from 5 simple bottles. It will be free only for newsletter subscribers when I release it this Saturday, so check the link in bio sure you are signed up!
lavender gin sour
Ingredients for the lavender gin sour
For a well-crafted Lavender Gin Sour, you’ll want to start with gin! I recommend a london dry gin to go full force on the botanicals, but you can get creative! I also think Empress gin would be great as it would make the entire cocktail purple!. Next, add freshly squeezed lemon juice, which brings some and some homemade lavender syrup, which balances out the flavors and adds a floral sweetness. You’ll also want to use egg whites or aquafaba as those will do a great job of adding that foam and velvety texture!
Why use a dry shake for a sour?
Why do a dry shake? It’s all about texture. A dry shake, which means shaking ingredients without ice, helps emulsify ingredients in cocktails, especially when you’re using an egg white or aquafaba. It gives your cocktails a silky smooth texture and a frothy top that’s so beautiful and delicious!
A dry shake is a technique often used when making cocktails with egg whites or other foaming agents like aquafaba. It involves shaking the cocktail ingredients without ice first. This initial shake without ice, or 'dry shake', helps to emulsify the egg white and create a smooth, frothy texture in the cocktail. After the dry shake, ice is added to the shaker for a second 'wet' or regular shake. This second shake chills the cocktail and further enhances the frothy texture created by the dry shake.
Other gin cocktails
Recommended Tools for making a lavender gin sour at home
lavender gin sour
lavender gin sour
Ingredients
- 2 oz gin
- 1 oz lemon juice
- .5 oz lavender syrup
- .5 oz egg white or aquafaba
- 1 cup water
- 1 cup white sugar
- 1.5 tbsp fresh lavender blossoms
Instructions
- Combine all ingredients in a shaker. Before adding ice, do a dry shake to combine the ingredients - this makes it extra frothy!
- Add ice and shake again.
- Double strain into a coupe or nick and nora glass and enjoy!
- In a small saucepan, combine all ingredients and place over medium heat. Bring to a simmer
- Simmer until the sugar dissolves completely
- Strain out lavender buds and store in the refrigerator for up to four weeks
