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Gin has seen a resurgence in our neck of the woods in recent years and is now one of my favorite alcohols to make cocktails with. Newer styles of gin have played down the juniper factor and upped the herbal and citrus notes, creating mixable liquors that no longer taste like you’re drinking a Christmas tree. I used Plymouth Gin, known for its low alcohol content and a favorite among bartenders for its mixability, for this play on the traditional Gin Sour. Add some soda water and call it a Silver Fizz.

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The egg white needs a semi warm temperature to foam properly which is why there’s some shaking going on before the ice gets added.

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Full recipe is after the jump.

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Gin Sour

1.5 oz Plymouth Gin1 oz simple syrup3/4 oz lemon juice

3/4 oz egg white (1 egg white)

ice

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To Garnish

dash Angostura bitters, optional

a shake of Old Bay, optional

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Measure the gin, simple syrup, lemon juice, and egg white into a shaker. Shake as hard as you can for a minute or two until the egg white starts to foam. Add the ice and shake until you see condensation form on the outside of the shaker. Doublestrain into a glass and garnish with a few drops of bitters and a shake of the Old Bay. Run a toothpick through the bitters to create a swirl if you like.