Gin, lemons, ginger. What’s not to love? Here’s a drink that’s tart and smooth, with a sweet and spicy kick. I used some of the ginger syrup left over from early April’s Lawnmower cocktail; muddled it with basil, gin and lemon juice; tossed in an egg white; and christened the delicious result a Ginger Gin Sour.
Basil and ginger together? Why yes, Thailand is on to something with that flavour combo.
Ginger Gin Sour
- 2 oz gin
- 4-5 basil leaves
- 1 oz fresh-squeezed lemon juice
- 3/4 oz ginger syrup*
- 1 egg white
- Basil sprig garnish
Method: In the base of a cocktail shaker, muddle basil gently with gin, lemon juice and ginger syrup. Add egg white and dry shake. Add ice and shake again. Strain into a chilled coupe or an ice-filled rocks glass and garnish with a basil sprig.
- 1 cup cane sugar
- 1 cup water
- 1 cup fresh ginger, shredded
Method: Bring the sugar and water to a boil over medium heat. Add the ginger and boil for one minute. Remove from heat and let cool to room temperature. Strain the ginger from the syrup. Store in a clean glass jar for up to one month in the refrigerator.
– Ginger syrup recipe by Wade Sirois, Crowbar