Sam Heughan: Gin Sour

There’s no wrong way to make a classic sour cocktail. Just depends how you like it. Choose your spirit: whiskey, pisco, rum, vodka or in this case – gin!

[object Object] And don’t be scared of the egg! We add it to give the drink that lovely foamy layer on top – and it also adds a white moustache to the top lip of anyone trying to steal your drink – hands off!

Extracted from The Cocktail Diaries, Sam Heughan (Quadrille, £20) Photography ©Matt Russell. Buy Now

^{We are an affiliate of Bookshop.org and will earn a commission if you click through and make a purchase}

Christmas: Drinks, Parties and Buffets

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Method

1 Chill a glass and set to one side.

2 Add all the ingredients to a cocktail tin with no ice.

3 Dry shake to emulsify the egg white.

4 Fill the cocktail tin with cubed ice and shake again to chill.

5 Double strain the drink into your chilled glass.

6 Garnish with a lemon twist.

TIP
A rosemary syrup works really well with gin if you want to try a subtly different and more herbal gin sour. You can add extra flavour to your basic syrup recipe by infusing additional ingredients, such as rosemary or lavender. Add the ingredients to the pan at the start of the process and strain off before pouring into your jar or container.