Sunday, 26 October 2014

Recipe: Earl Grey Gin Sours

I love gin and I love a good cocktail. When I was a student, I worked in a number of pubs and bars, but it wasn't until I started working for a boutique hotel with an award winning cocktail bar that I really began to understand what a "good" drink was.

The best bit about that job was the beautiful food and good drinks, all at a discount. We were actively encouraged to go to training and tasting sessions (even those of us not behind the bar) so that we knew what we were selling - and that's when my love of gin began.

Having never really been a fan of sugary drinks (well done mum and dad), it's not a surprise that I'm a fan of a gin cocktail. I love a good 'classic' - a Prohibition era cocktail where good quality spirits are the star, rather than fruity flavour combinations.

I don't know why, but until I made a batch of Earl Grey Gin, I'd never had a gin sour. Sours don't tend to be on menus (other than the occasional Whiskey sour) but I was a big fan for a while - and still am - of an Amaretto sour. I am now hooked.
Earl Grey Gin Sours

25ml sugar syrup
25ml lemon juice
Lemon or orange peel twists to serve

Half fill a cocktail shaker (or jam jar, or coffee flask) with ice cubes, add in the ingredients.
Fill a small tumbler with ice.
Shake your shaker for 20 seconds. The key to shaking cocktails is to get the ingredients to hit each end of your shaker, traveling through the ice on the way there to chill them quickly, so you're aiming for an up and down, or forwards and backwards motion. 
Strain the liquid (ie, pour out the cocktail, leaving the ice cubes behind) into your serving glass.
Enjoy, with a twist of orange or lemon to garnish.
Flamingo glass optional...

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