Gin Sour Cocktail Recipe

Among the classic cocktail families, few are as foundational or far-reaching as the sour. This simple, yet versatile template is built on a formula of two parts spirit, one part sour and one part sweet. One of the more overlooked examples of this archetype is the gin sour, a cocktail that proves how adaptable the sour formula can be by combining gin, lemon juice, simple syrup, with optional egg white and aromatic bitters.

Anyone who enjoys cocktails has likely had a sour of some sort. It’s the basis of many of the world’s most popular cocktails, most notably the rum-based Daiquiri, the Whiskey Sour, the Tommy’s Margarita, and the Gimlet. Some sour variations include egg white or aquafaba as a foaming agent to add texture to the drink. 

According to cocktail historian David Wondrich in The Oxford Guide to Spirits and Cocktails, the sour came to prominence in the United States during the 1850s. At this time, it was made with a range of popular spirits like brandy, rum, American whiskey, and Dutch genever. As genever gradually fell out of style and the bold, juniper-forward London Dry gin grew in popularity, the recipe for the Gin Sour, as we know it today, came into focus.

The Gin Sour can be understood simply as a Whiskey Sour with the bourbon or rye swapped out for gin. Of course, using gin instead of whiskey dramatically changes the flavor profile, offering a slightly drier drinking experience, with the addition of flavors and aromas from gin’s botanicals.

Why the Gin Sour works

The classics are classics for a reason; they’re based on tried and true recipes that combine ingredients in a way that works well together. The Gin Sour works in the same way every sour cocktail works: complementary ingredients and balance of flavors.

A properly made sour is an exercise in balance. The strength of the base spirit, in this case gin, is tempered by the brightness of the lemon juice and the sweetness of the simple syrup. The citric acidity of the juice is offset by the sweetness of the syrup so that the drink is, ideally, not cloyingly sweet or sharply acidic.

Though completely optional, shaking the cocktail with an egg white provides further balance. Shaking vigorously will dilute the ingredients and introduce air into the cocktail. When an egg white or aquafaba is introduced, it creates a thick, foamy texture that further softens some of the harsher notes. 

When making a Gin Sour, the freshness of the lemon juice, balanced with the sweetness of the simple syrup, the baking spice notes of the bitters, along with the gin’s notes of juniper, citrus peel, and coriander, create a uniquely fresh and floral take on the classic sour template.