Germain Sour Recipe

Muddle cucumber

Place the 3 thin cucumber slices into a cocktail shaker. Using a muddler or the back of a spoon, gently muddle 6–8 times to release fresh cucumber juice and aroma — avoid pulverizing into pulp. You want fragrant cucumber liquid, not large bits.

Add remaining ingredients

To the shaker with muddled cucumber add 2 oz gin, 0.75 oz elderflower liqueur, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 1 egg white.

Dry shake

Seal the shaker and shake vigorously without ice for 15–20 seconds (a 'dry shake') to emulsify the egg white and build a silky foam.

Wet shake

Open the shaker, add a generous handful of ice, reseal and shake hard for 10–15 seconds until the outside of the shaker is very cold and well-chilled. This chills and slightly dilutes the cocktail and further whips the foam.

Double strain

Strain the cocktail through a fine-mesh strainer (or double strain using the shaker lid and a fine strainer) into a chilled coupe or martini glass to remove cucumber solids and ice shards, producing a smooth, frothy drink.

Float a thin cucumber ribbon or a single cucumber slice on top of the foam. Add a lime wheel or twist on the rim. Optionally drop an edible flower into the foam or add 2–3 tiny drops of aromatic bitters on the foam and gently drag a toothpick through for a decorative pattern. Serve immediately.