Gin Sour

Name: Gin Sour
Total time: 3 min
Yield: 1
Ingredients: 2 oz London Dry Gin; 3 Dashes Angostura Bitters - for garnish; ½ oz Egg white; 1 oz Lemon juice; Lemon twist - for garnish; ½ oz Simple syrup

Ingredients

2 oz London Dry Gin
½ oz Egg white
1 oz Lemon juice
½ oz Simple syrup
3 Angostura Bitters - for garnish
Lemon twist - for garnish

oz ml cl

Glass: Rocks

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Instructions

Combine the ingredients into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Rocks glass. Garnish with three Angostura Bitterss, and the Lemon twist.

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
London Dry Gin	?	?	?	?	?	?
Egg white	?	?	?	?	?	?
Lemon juice	6.6	0.1	0.3	2.1	0.8	0.1
Simple syrup	39	0.0	1.8	10.1	9.1	0.0
Total	45.6	0.1	2.1	12.1	9.8	0.1

About the ingredients

Angostura Bitters: Angostura bitters is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark. The bottle is recognisable by its distinctive oversized label. Angostura is Spanish for 'narrowing', the town of Angostura having been at the first narrowing of the Orinoco River.
Gin: Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (Juniperus communis). Gin originated as a medicinal liquor made by monks and alchemists across Europe, particularly in southern France, Flanders and the Netherlands, to provide aqua vita from distillates of grapes and grains. It then became an object of commerce in the spirits industry. Gin emerged in England after the introduction of jenever, a Dutch and Belgian liquor that was originally a medicine. Although this development had been taking place since the early 17th century, gin became widespread after the William of Orange–led 1688 Glorious Revolution and subsequent import restrictions on French brandy.
Simple syrup: Simple syrup (aka sugar syrup, or bar syrup) is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).