It’s Friday! What’s good y’all? I’ve been hard at work behind the scenes here this week, and I can’t wait wait to show you guys over the coming months what I’m working on. In the meantime, I thought it was about time I kick back and relax with a drink because dayuuum I earned it. On the menu this week – as a nod to my friend Rosa – we’ve got another gin cocktail on the menu! I present to you the Blueberry Gin Sour.
I did not create this recipe, rather I tried-out this one from Supergolden Bakes // here //. All credit goes to them for the creation of this gem.
Others in the series
Maple Whisky Milkshake // Blackberry Mint Julep // Chocolate & Coffee Icecubes // Spicy Pomegranate Margarita // Cocktail Freezies // Honey Peach Moscow Mule // London Lemonade // Bacon & Green Bean Ceasar // The Pink Pearl
I’ve been a fan of gin for a while now. When I was in my early twenties I could not stand the taste of tonic, so that took a lot of gin-based drinks out of the equation for me, but one fine summer night the tonic smelled and tasted just right and it’s been pure love ever since. I’m as much a tonic snob as I am when it comes to the gin part of the drink.
While this cocktail involves zero tonic water, it does call for a quality gin. As always, I’m using Bombay Saphire. So without further ado, the Blueberry Gin Sour.
- Handful of fresh (or frozen and defrosted) blueberries
- 2 tbsp simple syrup
- Juice of 1 lemon (about 60ml | 2oz)
- 2 tbsp pasteurised egg white (such as Two Chicks)
- 4oz gin
- 2 dashes Angostura Bitters
- lemon peel to serve
Step 1: Put the blueberries, lemon juice, simple syrup in a glass or measuring jug and muddle with the back end of a rolling pin (or a muddler). I just put everything in our mortar and pestle and went to town.
Step 2: Strain the juice through a fine mesh strainer over a cocktail shaker. Make sure you press at the mixture sitting in the sieve to get as much flavour and extra juice as you can.
Step 3: Add the gin to the shaker, the bitters and the egg whites.
Step 4: Shake vigorously! You want to aerate the egg whites and froth them up a bit, so there’s an emphasis on the “vigorous.”
Step 5: Strain the cocktail into two lowball glasses filled with ice. Add a lemon peel for garnish.
You can see here that I started with a highball, but I quickly switched once I saw how pitiful the drink looked in such a big glass.
You have to admit, the blueberry gin sour looks mighty good in my living room. I’ve started turning my attention to this space again as we start to prep for fall and a return to indoor entertaining. We’re still a few months away from that (at least I hope) but I’ve gotta be ready or it will sneak-up on me!
If you saw my stories yesterday you’ll know that Bruce thought he was part of the photoshoot, so each time I called his name he stood in front of the camera facing another direction. Who knows what’s going on with that guy. I betcha he wanted a blueberry gin sour!