GIN SOUR
The Gin Sour: The Classic Template That Started It All
The Gin Sour belongs to the sour family of cocktails, which dates back to at least the mid-1800s in American bars. While the exact origin of the Gin Sour specifically is unclear, sours as a category were well-established by the 1860s, appearing in early bartending guides as a standard preparation method for various spirits.
The sour formula is simple: spirit, citrus juice (usually lemon), and sugar in roughly a 2:1:1 ratio. This template works with virtually any spirit and became one of the foundational cocktail structures. The Gin Sour applies this formula to gin, allowing the spirit's botanicals to shine while the lemon and sugar provide balance.
What makes the Gin Sour work is the interplay between gin's complex botanical profile and the bright tartness of fresh lemon juice. The sugar doesn't just sweeten but also rounds out the sharp edges, creating a harmonious drink that's both refreshing and satisfying.
Many modern versions include egg white, which wasn't traditional but has become standard in contemporary craft bars. The egg white adds a silky texture and creates an attractive foam cap while softening the drink's acidity.
RECIPE:
2 oz gin
¾ oz fresh lemon juice
½ oz simple syrup
1 egg white (optional)
Lemon wheel or cherry for garnish
Method:
Add all ingredients to shaker without ice
Dry shake for 15 seconds (if using egg white)
Add ice and shake vigorously until well-chilled
Strain into chilled coupe or rocks glass with ice
Garnish with lemon wheel or cherry