NO. 11 GIN
The tart flavours of spring rhubarb are a natural in a gin sour. Similar to a classic sour, this one uses an easy-to-make rhubarb simple syrup, and egg white to smooth out the sweet and sour flavours.
- 40 mL Laneway No.11 Gin
- 1 egg white (or about 15mL pasteurized egg whites)
- 25mL rhubarb simple syrup*
- 15mL fresh-squeezed lemon juice
Add all ingredients to a shaker and dry shake for about 1 minute to create a frothy foam. Add ice and shake for another minute to stiffen the foam and chill the drink. Strain into a small couple glass and garnish with a shaving of fresh rhubarb (trim ends of rhubarb and peel a strip using a potato peeler). A smaller serving ensures your drink stays cold, foamy and delicious to the end.
* Rhubarb Simple Syrup
This is a versatile and easy to make syrup. Add 2 cups of water and 1 cup of sugar to a medium-sized saucepan and bring to a boil, stirring until the sugar dissolves. Add 4-5 stalks of chopped fresh rhubarb and simmer for 15-20 minutes, until syrup has thickened and the rhubarb is soft. Strain into a covered glass jar and store in the fridge.
Prep Time: 45 minutes | Difficulty: