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.
