With World Gin Day having just passed, there is no better time to indulge in the world of herbal mocktails.
As the sophisticated cousin to a gin fizz, the gin sour has become the understated star player in the sour cocktail category, with its flavour notes being more subtle than the conventional whiskey sour.
Dating back to the mid-19 century, sours are a modern staple of any bartender’s armoury. Composed of a liquor, citrus and sweetener, classics such as the margarita, mojito and daiquiri are all also considered sours.
To prepare you for the barrage of summer barbeques ahead, we at Dry have decided to make our own alcohol-free spin on this classic sour cocktail. Using homemade syrups, the Raspberry Grin Sour is sure to put a smile on any drinker’s face, sober or otherwise.
Things you’ll need:
- Raspberry syrup
- Lemon juice, bottled or freshly-squeezed
- Juniper syrup, or a simple syrup
- Egg whites, fresh or from a carton
- Ice, cubed
- Raspberries
- A chilled rocks glass/tumbler
How to make a Raspberry Grin Sour:
First and foremost, the secret to a good gin substitute – without splashing the cash – is juniper syrup. This can be bought bottled, or made in about five minutes by making simple syrup, using an equal measure of white sugar and boiling water.
Add half a tablespoon each of crushed cardamom pods, juniper berries, fennel seeds and coriander seeds to a saucepan of syrup and leave to simmer for five minutes. Strain into a bottle and store this sweet, fragrant delight in your fridge for up to a month. Simple syrup will suffice if the spices cannot be found, but the overall flavour will be much sweeter if you do this.
While making your juniper syrup, set up a second saucepan of simple syrup. This time, add a handful of crushed raspberries. Simmer and strain before storing in the fridge alongside the juniper syrup.
Once all your preparation has been done, pack a shaker with ice. Add two shots of juniper syrup, followed by one shot of raspberry syrup.
The lemon juice and egg whites are crucial, but can be adjusted to suit the drinker. One shot of each is standard, but reduce the lemon juice if you want the raspberry flavours to shine. Egg whites may be unpalatable for some, but they are the key to a frothy mocktail. Start with a shot and work your way up if you desire a silkier consistency.
Finally, crush three raspberries along the inner rim of the shaker before shaking for 30 seconds. Ice for a sour is always a contested topic among bartenders, so the option is yours, but a chilled glass is essential if drinking without rocks. Single-strain the drink into your glass, allowing the crushed raspberries from the shaker (but not the ice) to pass through. The finished drink should be slightly frothy, with floating raspberries in the cloudy consistency.
Garnish with raspberries on the rim of the glass and slurp up with a grin on your face. It’s like drinking a fruity cloud. Enjoy!
Top tip: A protein bottle shaker will work if you don’t have a cocktail one to hand.
Featured picture: Joe Coughlan, Picture editor: Charlotte Doyle