The Gin Sour is the leaner sibling of the Whiskey Sour: less sweetness, more botanical sharpness. London Dry Gin brings juniper, citrus, and a dry spice that doesn’t drown the lemon juice but carries it. Perfect for those who love Sour drinks but without the malty heaviness. A drink that demands another sip after the first – because it hides nothing.
And this is what you need for the Gin Sour
6 cl London Dry Gin
3 cl freshly squeezed lemon juice
1.5 cl 1:1 sugar syrup
1 egg white (optional, for texture)
This is what matters
The trick lies in the *dry shake*: If you use egg white, shake the ingredients *first without ice* – only then will you get the silky foam. After that, add the ice and shake again. Important: The gin must be high-proof (at least 42% ABV), otherwise the drink loses its structure. And: always use freshly squeezed lemon juice – from the bottle, it tastes like disinfectant. For those who prefer precision, measure the sugar syrup with a pipette: 1.5 cl is exactly 15 ml – no more, no less.
Variations
- Gin Daisy — Replace the sugar syrup with 2 cl orange liqueur (e.g. Cointreau) and add 1 cl grenadine. Often garnished with half an orange slice – less tart, more fruity.
- White Lady — Classic with 4 cl gin, 3 cl lemon juice, and 2 cl Triple Sec. Mixed *without* sugar syrup but with egg white for a creamy texture. Tastes like a Gin Sour that has thrown on an elegant evening suit.
- Gin Sour with rosemary — Add 1 fresh rosemary sprig to the shaker and shake with it. Remove before straining. Adds a resinous note that pairs perfectly with juniper.
Frequently Asked Questions
Can I use lime instead of lemon juice?
Yes, but the drink will be significantly more tart. Lime has more bitterness – reduce the juice to 2 cl and increase the sugar syrup to 2 cl to maintain balance.
Why does my Gin Sour taste watery?
Either you used too much ice (large cubes melt slower) or shook for too long. 12–15 seconds is enough – after that, the drink only gets thinner.
Do I really need egg white?
No, but it makes the drink creamier and rounds off the acidity. Without egg white, it tastes more direct, almost like a Gin Lemonade – but with more depth.
Can I replace the sugar syrup with honey?
Yes, but honey is heavier and changes the texture. Use 1 cl honey (liquid) and 0.5 cl water so it dissolves better. The drink will then be earthier, less zesty.
