Cranberry Gin Sour Cocktail Recipe

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Democracy Dies in Darknessclock5 minscourseBeverageStart CookingComment on this storyAdd to your saved recipesBy Sonja and Alex Overhiser

Shake up a bright pink cranberry gin sour for two! It’s perfectly sweet-tart and, with a pillowy egg white foam top, looks especially celebratory.

Make ahead: The simple syrup needs to be prepared and chilled before making the cocktail.

Where to buy: Unsweetened cranberry juice can be found at natural food stores and well-stocked supermarkets.

From Sonja and Alex Overhiser of A Couple Cooks blog.

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Ingredients

measuring cup

Servings: 2

Directions

Time Icon Total: 5 mins

  • Step 1

    In a cocktail shaker, combine the gin, simple syrup, cranberry juice, lemon juice and egg white. Seal the shaker and shake vigorously to combine and froth, about 15 seconds.

  • Step 2

    Add 2 handfuls of ice and shake to thoroughly chill and dilute, about 30 seconds.

  • Step 3

    Strain the drink into a coupe glass; the egg white foam will gradually form on top. If desired, garnish with a few dashes of bitters. (To make a heart shape with the bitters, use a small spoon to carefully add 3 small drops of bitters onto the foam. Then, use a toothpick to drag a line down the middle of each drop, forming the points of the hearts.)

    • Variations

    Don’t want to use raw egg whites? >> Use 2 tablespoons of no-salt-added aquafaba.

    Notes

    This recipe calls for a raw egg white; if you are concerned about a risk of salmonella, use a pasteurized egg.

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    Nutritional Facts

    Per serving

    • Calories

      234

    • Fat

      0 g

    • Saturated Fat

      0 g

    • Carbohydrates

      21 g

    • Sodium

      29 mg

    • Cholesterol

      0 mg

    • Protein

      2 g

    • Fiber

      0 g

    • Sugar

      20 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Sonja and Alex Overhiser of A Couple Cooks blog.

    Tested by Olga Massov.

    Published February 12, 2024

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