Cherry Gin Sour Recipe

Chill glass

Place a coupe or old-fashioned glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Measure ingredients

Measure 2 oz gin, 0.75 oz fresh lemon juice, 0.75 oz cherry syrup, 0.25 oz simple syrup, and crack one large egg to separate the white (reserve or discard yolk).

Dry shake

Add gin, lemon juice, cherry syrup, simple syrup, egg white, and bitters to a cocktail shaker with no ice. Secure the lid and shake vigorously for 15–20 seconds to emulsify the egg white and create foam.

Wet shake

Open the shaker, add the ice (about 1 cup or enough to nearly fill the shaker), reseal and shake hard for another 12–15 seconds until the shaker feels very cold (this chills and dilutes the drink).

Double strain

Remove the chilled glass from freezer or discard ice water. Double-strain the cocktail into the chilled coupe or old-fashioned glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and ensure a smooth silky foam on top.

Bitters garnish

Carefully drop 3 small dashes of Angostura bitters onto the foam surface. Use a cocktail pick or toothpick to gently swirl or create a simple pattern if desired.

Add cherry & twist

Garnish with a Luxardo or maraschino cherry on a pick and express a lemon twist over the drink (pinch the peel to release oils), then drop the twist into the glass or rim it and place beside the cherry.

Serve immediately while foam is fresh. If serving over ice instead of straight up, fill the serving glass with 3 ice cubes and pour the strained cocktail over ice.