Gin Sour cocktail in a whiskey sour glass — made with Gin, Lemon Juice, and Sugar

Gin Sour

难度 Medium
热量 ~218 kcal
ABV 12.28%

原料

调制步骤

In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a sour glass and garnish with the orange slice and the cherry.

Sour

金酸是一款基础鸡尾酒,将杜松子酒与新鲜柠檬汁和糖摇晃,放在酸酒杯中,以橙片和鸡尾樱桃装饰。它是酸味鸡尾酒模板的杜松子酒版本——烈酒、柑橘、甜味剂——是最早、最通用的鸡尾酒配方之一。酸味的酸甜植物平衡使其经久不衰。

History & Origins

The Sour category is one of the oldest and most foundational cocktail families, with recipes documented in American bartending guides from the mid-19th century. Jerry Thomas included gin sour variants in his 1862 'Bar-Tender's Guide,' establishing the formula. The gin sour's close relationship to the Gimlet and the Gin Daisy reflects the versatility of the core sour template.

Tasting Notes

Aroma: fresh lemon citrus and juniper-forward gin botanicals with a slight sweetness from the superfine sugar. Palate: tart and bright with lemon acidity at the forefront, the gin's botanical complexity providing herbal depth, and the sugar rounding the acidity into a satisfying sweet-sour balance. Finish: dry, citrusy, and botanical with a clean, refreshing fade.

lemon juniper tart botanical refreshing

Pro Tip

Use superfine sugar as specified rather than simple syrup for a slightly different texture, and shake vigorously for at least 15 seconds to fully integrate and chill all ingredients.

使用的技法

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