Sour Mocktail

MEDIUM | CITRUS | SOUR

Fresh, creamy & sour. An elegantly textural cocktail.

The Gin Sour became an increasingly popular cocktail during the Prohibition era, when gin was readily available due to the ease of producing it in homemade stills.

It’s crisp and clean taste that's perfect for sipping made it a popular and sophisticated drink in the speakeasies of the 1920s.

The Gin Sour is said to have been a favourite of legendary writer Ernest Hemingway, who was known to enjoy several in a sitting.

In this non-alcoholic Sour recipe, the Banks Herbarium provides a botanical and herbaceous flavour that complements the almond tones and the sourness of the lemon juice. The use of egg whites are added to create the classic white luxurious crema, while counterbalancing the bolder flavours – making it richer & creamier. 

Ingredients

• 60ml Banks Botanicals
• 25ml Lemon juice (approx. 1/2 lemon)
• 5ml Almond syrup (Orgeat)
• Egg white
• Cocktail Shaker
• Garnish with grated lime and thyme
• Sour/ Rocks Glass

Recipe

• Add Banks, lemon juice, orgeat and egg white into a shaker and shake for 30 seconds.
• Add ice to the shaker and shake again until well-chilled.
• Strain into glass
• Garnish with grated lime and thyme
• Serve & Enjoy

Tip

To create a vegan non-alcoholic sour cocktail, simply swap out the use of an egg white for aquafaba, the gelatinous liquid found in the can of chickpeas. Use 20ml aquafaba instead of the egg white and shake.