One of the oldest cocktails in the world, a classic sour requires a charismatic balance of sharp citrus, sweet syrup and a base spirit – in our case, the award-winning Signature Style Gin we distil here in on the rugged, windswept coast of West Wales.
While this gin works equally beautifully in a simple sour recipe, it’s also perfect for creating a cocktail that’s more intricate. Something that plays to the Signature Style Gin’s subtle spicing and sweet, woody cinnamon notes – the Plum & Cinnamon Sour. While the gin has the space to shine, a dash of indulgently sticky plum syrup and the creamy softness of silky egg white add even more delectable layers to the flavour profile.
Before we get to the main event, let’s not forget the garnish. For us, a garnish is never an afterthought. Whether it’s a cherry, an olive or a sprig of herbs, it’s so much more than a decoration. A carefully thought-out garnish should add a depth of flavour and fragrant, aromatic notes that tie everything together into the perfect package. Once you’ve tried the singed rosemary in this singular sour cocktail, you’ll know exactly what we mean!
60ml Signature Gin
25ml Fresh Lemon Juice
20ml Homemade Plum Syrup
Small Pinch Ground Cinnamon
Burnt Rosemary Garnish
Fill a cocktail shaker with ice and shake to chill. Once cooled to perfection, discard the ice and add the gin, lemon juice, syrup, cinnamon & egg white. Throw in a single ice cube and shake well to whip the egg white into a smooth, creamy froth.
Double strain into a classic cocktail glass.
For the garnish, briefly light the end of your rosemary to release the heady aromas then gently place the sprig on the delicate, foamy top of your drink.
Homemade Plum Syrup
Tangy, sweet and utterly delicious, this versatile syrup is easy to rustle up and gives a piquant fruitiness to your favourite cocktails.
500g Chopped Plums
100g Caster Sugar
250 ml Water
1 Vanilla pod, split in half
Add all the ingredients to a saucepan, bring to the boil, then reduce to a medium heat and simmer for 30 minutes, stirring occasionally. Once cooked, strain the contents into a bowl and leave to cool. In the unlikely event that there’s any of this lip-smacking syrup left after you’ve gone to town on the cocktail making, store in an airtight container in the fridge.