Gin Sour

This recipe serves as a base for you to experiment with. Consider adding liqueurs, muddled fruit or herbs. You can also play around with flavored gin as lime and simple syrup go with just about anything.

Since this might be one of the first cocktails you make, we’ve included a variation using lemons instead of limes. Note that the ratios are different between both recipes because limes are more tart than lemons. Keep this in mind if you ever want to sub one for the other.

You can swap out the Angostura bitters for other types of bitters; when doing so, think about the type of gin you used and pick something that complements it. 

On that last note, in order to bring a bit more complexity to this drink, try to find out what are the main botanicals found in the gin you used and pick a garnish that plays well with it. For example, add a rosemary sprig, cucumber, or basil leaves.

Sours are a category of drinks that goes back centuries. The combination of spirit, citrus, sugar and water (ice) has been in our history almost for as long as distillation has existed.

Jerry Thomas’ book The Bartender’s Guide from 1862, one of the first of its kind, lists recipes for a Gin Sour, along other sours made with brandy and rum.