Tanqueray London Dry shaken with lemon and sugar for a beautiful, citrusy cocktail.
HISTORY
The invention and popularisation of sour cocktails was accredited to the British Navy when they mixed rum with citrus fruits to prevent scurvy. Officially, the first ever sour was recorded in 1856 as part of the list of drinks offered in the Mart Ackermann’s Saloon, Toronto Canada. The first written record of the sour serve was included in ‘The Bartender’s Guide’ by Jerry Thomas in 1862, where he listed recipes for brandy, gin and rum sours. The invention of the whisky sour quickly followed, with this particular variation becoming the most popular type of sour cocktail and was even said to be the chosen favourite of greats such as Ernest Hemingway and F. Scott Fitzgerald.
RECIPE
- 50ml Tanqueray London Dry Gin
- 25ml lemon juice
- 15ml sugar syrup
- 25ml egg white
- Lemon wedge and cherry
PREPARATION
- Add all ingredients to a shaker with ice and shake hard.
- Double strain into a rocks glass filled with cubed ice.
- Garnish and serve.
Alcohol content: 17g per serve.