Eggs are our ingredient of the season. That link will take you to our archive of egg posts.
I still can’t believe how much I love these cocktails with a creamy foam created by egg whites. While I understand the chemistry behind the egg white + acid + simple syrup mixture, I still can’t get the drink names straight.
This little series started with a lavender lemon gin fizz, but without the fizz, so maybe that’s more of a sour? If you want a more traditional gin fizz, check out our lemon lemon gin fizz. So, I think that today’s drink, without the seltzer, qualifies as a sour. And even if it doesn’t, at least the name sounds good.
Sour Wildflower
Mixing these up is super simple, but getting that first shake right is essential. This post explains why I like to use the blender and what’s up with the double-shake method.
- 2 oz gin
- 2 oz rose simple syrup
- 2 oz citrus juice, grapefruit or lemon (my fave)
- dash of wildflower bitters
- egg white
- ice
- Place the gin, simple syrup, citrus juice, and egg white in a blender. Blend on high for just a few seconds. Everything should be thoroughly mixed and foamy.
- Transfer the mixture to a cocktail shaker of ice. Shake again to chill the drink.
- Pour over ice in a cocktail glass and add a shake of bitters.
Rose Simple Syrup
This recipe creates a simple syrup with a pink color and the aroma of roses. You can use this syrup in place of a plain simple syrup any time you want to add a bit of a floral aroma.
About the roses: The darker the petals that are used, the darker the color of the final syrup. Only use food-grade petals. You want something that hasn’t been sprayed and is safe for consumption.
- Place 1/2 cup sugar and 1/2 cup water in a sauce pot. Bring to a low simmer and stir until the sugar has dissolved.
- Remove from the heat and add 1/2 cup of dried rose petals. Let sit for 5 minutes
- Strain and let cool. Store in the fridge.