New Negroni Sour Recipe
tanqueray gin, campari, sweet vermouth, lemon, cane syrup, egg white
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Ingredients
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Cocktail Base
Sour & Sweet
Garnish
Ice
Method
Prep
Chill glass
Place a rocks glass or coupe in the freezer or fill with ice water to chill while you prepare the cocktail.
Measure and have all spirits, lemon juice, and cane syrup ready.
Dry Shake (emulsify)
Add gin, Campari, sweet vermouth, fresh lemon juice, cane syrup, and the egg white to a cocktail shaker (no ice).
Dry shake vigorously for 12–15 seconds to emulsify the egg white and create a silky foam. Use a hard, fast shaking motion to build foam.
Wet Shake & Strain
Add the ice (about 1 cup or enough to fill the shaker) to the shaker and shake again vigorously for 10–12 seconds to chill and slightly dilute the drink.
Double strain the cocktail through a fine mesh strainer into the chilled rocks glass over a large ice cube, or into a chilled coupe without ice if you prefer it up. Double straining removes small ice shards and keeps the texture smooth.
Finish & Garnish
Optionally add 2 dashes of Angostura or orange bitters onto the foam and use a toothpick to gently swirl for a decorative pattern.
Express an orange peel over the drink (pinch the peel to spray the oils across the surface), then drop it into the glass or place a dehydrated orange wheel on top.
Serve immediately. Advise guests to sip and enjoy the balance of bitter, sweet, and tart with the creamy foam accent.