Chin up, cocktail connoisseurs! As winter chills start to ease, Strange Nature Gin is here to bring a twist to your August with this unique gin sour cocktail recipe.
INGREDIENTS
60ml Strange Nature Gin
20ml Fresh Grapefruit Juice
5 Basil Leaves, extra for garnish
15ml Aquafaba or Egg White
EQUIPMENT
Cocktail shaker
Frozen Dessert Wine Glass
INSTRUCTIONS
Combine all ingredients in a shaker without ice and shake hard for ten seconds. Fill the shaker with ice and shake again for a further ten seconds. Double strain into a frozen dessert wine glass or similar. Garnish with basil leaves.
AQUAFABA OR EGG WHITE?
Stepping into the cocktail cosmos, that airy froth on your drink isn't just about aesthetics; it's about texture and the art of sipping. When crafting the August Sour, you've got choices - Aquafaba or Egg White?
Aquafaba: Hailing from the unassuming chickpea can, aquafaba is that versatile liquid that brings a light and frothy finish to your cocktails. Bonus: Those leftover chickpeas are the unsung heroes of your next snack. Think hummus or crunchy salad addition. Waste not, want not!
Egg White: The classic choice. Egg whites have been the gold standard in mixology for decades, lending that smooth, velvety texture to cocktails, elevating the experience from the first sip to the last.
The Decision? It's all about your personal cocktail style and preference. Whether you opt for aquafaba or egg white, rest assured, your August Sour will have that desirable, frothy finish. Choose your champion, and let the mixing begin!
WHAT THE SHRUB?
In cocktail lingo, a shrub is a mix of fruit, sugar, and vinegar, tracing its roots to colonial times. Used for preserving fruit before fridges, it’s now a zesty cocktail addition. In our August Sour, the Grapefruit & Apple Shrub provides a unique tang, complementing the Strange Nature Gin.
GRAPEFRUIT & APPLE SHRUB RECIPE
INGREDIENTS
1 Granny Smith apple
The rind of two grapefruits (keep flesh for juicing)
200g white sugar
50ml vinegar
50ml olive brine
INSTRUCTIONS
Combine sugar, vinegar, and brine and stir to dissolve.
Coarsely grate your apple and stir through syrup mix with shredded grapefruit peel.
Keep in the fridge in an airtight container for two days before straining.
Bottle and keep in the fridge for up to two weeks.