At First Blush Gin Sour
This At First Blush Gin Sour is light, subtly fruity and sweet with a luscious texture, making it a gin and absinthe cocktail that isextremely friendly to everyone.
1/2 to 1
the amount depends on the size of your glass
1 and 1/2
I used Inna Jam’s Santa Rosa Plum Shrub
Put a coupe glass in the freezer for 5 minutes to get it nice and cold.
Once the glass is chilly, add a 1/2 teaspoon to 1 teaspoon absinthe and swirl and roll the glass, getting a nice coating of absinthe all over the surface. Dump any excess and set aside.
In a cocktail shaker, muddle the sugar cube and water together until the sugar is dissolved.
Add the gin, lemon juice, shrub, and egg white. Shake vigorously to emulsify the egg.
Add the ice and shake vigorously again until the shaker is ice cold and sweating.
Strain into the prepared glass and enjoy.
If you are vegan or don't want to consume raw egg, substitute 1 tablepoon aquafaba (the liquid contained in cans of chickpeas) to 1 egg white in the recipe.
absinthe, food and drink pairings, gin