Gin Sour Recipe

Measure and combine

In a cocktail shaker, pour 2 oz non-alcoholic gin alternative, 0.75 oz kaffir lime cordial, 0.75 oz fresh lemon juice, and 0.25 oz simple syrup. These create the bright, citrus backbone of the sour.

If you prefer the cordial sweeter or more lime-forward, adjust the kaffir lime cordial between 0.5–1.0 oz and reduce or increase simple syrup by 0.25 oz accordingly.

Dry shake to emulsify

Add 1 egg white (or 1 oz aquafaba) to the shaker along with 0.5 tsp cold water and 0.25 tsp superfine sugar (optional). Do a 'dry shake' (no ice) vigorously for 15–20 seconds to emulsify and build body.

Wet shake to chill and refine foam

Add about 1 cup of ice to the shaker and shake vigorously for 10–15 seconds until well chilled and the shaker is cold to the touch. The ice will further aerate and chill the mixture while slightly diluting it.

Fine strain into glass

Double-strain the cocktail through a Hawthorne strainer and a fine mesh sieve into a chilled coupe or rocks glass to remove ice shards and produce a silky texture.

Build the foam cap

Allow the foam to settle on top. If necessary, hold the strainer just above the glass and gently pour the final small amount to encourage a defined foam cap.

Optional: Add 1 dash of bitters on top of the foam for aromatic contrast. Using a toothpick or small bar spoon, gently drag the bitters to create a decorative dot or pattern.

Express the kaffir lime leaf over the foam (clap it between palms or squeeze to release oils) and place it on the foam as garnish. This adds a bright, fragrant finish that complements the kaffir lime cordial.

Serve immediately. Advise guests to sip slowly to enjoy the contrast of silky foam, floral-citrus cordial, and the non-alcoholic spirit base.