The Palm Beach Sour is an elegant, slightly tart Sour that combines Gin with the fresh acidity of grapefruit. The dry Vermouth rounds off the flavors, while Angostura bitters add a subtle spice. The egg white gives the drink a silky texture – perfect for warm evenings or as a sophisticated aperitif. This isn’t just a simple fruit cocktail, but a balanced interplay of bitterness, acidity, and floral notes.
Here’s what you need for the Palm Beach Sour
2 cl London Dry Gin
2 cl freshly squeezed grapefruit juice (pink or white)
1 cl dry Vermouth
0.5 cl simple syrup (1:1)
3–4 dashes Angostura bitters
1 egg white (fresh, pasteurized)
Ice cubes
Key points
The trick lies in the *Dry Shake*: shake first without ice so the egg white emulsifies properly and forms a dense, stable foam later. If you prefer a drier drink, reduce the simple syrup to 0.25 cl and increase the Vermouth to 1.5 cl – this will emphasize the herbaceous notes of the Gin and grapefruit. Important: add the Angostura bitters only after the Dry Shake, otherwise they will overpower the subtle flavors. If you dislike bitters, substitute with 2 dashes of orange bitters – this pairs better with grapefruit.
Variations
- Palm Beach Fizz — Replace the egg white with 3 cl soda water and shake the drink without the egg white. After straining, gently pour the soda water over the foam. Refreshing, but less creamy.
- Rosemary Palm Beach Sour — Add 1 fresh rosemary sprig to the Dry Shake and remove it before the second shake. Adds a resinous, spicy note that complements the Gin perfectly.
Frequently asked questions
Can I use store-bought grapefruit juice instead of fresh?
No. Store-bought juice often contains sugar and preservatives that alter the flavor. Freshly squeezed grapefruit juice has a clear acidity and a slight bitterness that are essential for the Palm Beach Sour. If no fresh grapefruit is available, use fresh orange juice instead – the drink will then be milder and fruitier.
Why does my Palm Beach Sour taste too bitter?
There are two possible reasons: either the grapefruit was too ripe and thus too bitter, or the Angostura bitters were added too early. Use a fresh, not overly ripe grapefruit and add the bitters only after the Dry Shake. If the drink is still too tart, increase the simple syrup to 0.75 cl.
Can I skip the egg white?
Yes, but the drink will lose its creamy texture and appear thinner. If you don’t want to use egg white, substitute with 1 cl heavy cream or 0.5 cl coconut milk – this will give the drink a different, but equally interesting consistency.
