Kick those feet up, friends. It’s the freakin weekend and boy have we earned a classic cocktail and a few days rest. Because I can’t leave well enough alone, I’ve taken the classic gin sour and added a bitter pinky hue with a splash of Campari. It’s the kind of cocktail that gets down and dirty, but still has its pinky up. We can do it all.
Classic sour cocktails are often shaken with a raw egg white creating a delightfully foamy top. I love a sour cocktail with an egg white when a bartender makes it for me but cracking my own egg white into my cocktail shaker makes the whole cocktail experience somehow less appetizing. I require a little space between me and my raw eggs.
For this home cocktail we’re substituting aquafaba for an egg white. Aquafaba is the liquid from a can of chickpeas. Weird? Yes. Magical? Also yes. The aquafaba shakes to frothy and makes for a perfect, less raw, egg substitute. And you can make braised chickpeas with the canned beans so – bonus!
Will your Friday night cocktail taste like beans? No friends. I wouldn’t do ya dirty like that. Let’s cocktail!
Here are the ingredients you’ll need for this Campari Gin Sour cocktail recipe:
• gin London, dry gin not too heavy on the juniper or botanicals
• lemon juice
• simple syrup
• aquafaba instead of raw eggs egg whites can of chickpeas
• ice cubes
• green olives
• orange slices
You’ll want a cocktail shaker, cocktail strainer, and jigger. If you don’t have a cocktail set I’ve also used a mason jar, small strainer, and tablespoons.
Add all of your ingredients: gin, Campari, aquafaba, ice and all and shake shake shake.
It’s that easy. Shake for about 45 seconds. The outside of the shaker will get cold and frosty.
Strain the shaken mixture into a rocks glass or tall coup. The cocktail will have white foam and a frothy top.
Garnish with an orange wedge and a few green olives. I like the mixture of sweet and salt to compliment to bright and bitter cocktail.
Sip your gin sour cocktail and cheers to your well-earned Friday night.Print
A bright, herbal and slightly bitter weekend cocktail made with aquafaba instead of egg whites.
- 3 ounces gin, a London dry or Plymouth gin are my favorite
- 1 1/2 ounces Campari
- 1 1/2 ounces lemon juice
- 1 ounce simply syrup
- 2 tablespoons aquafaba (canned chickpea water)
- Small orange wedge and green olive for garnish
- In a cocktail shaker combine gin, Campari, lemon juice, simple syrup, aquafaba and ice. Shake vigorously for 45 seconds or so. Strain into two chilled coup glasses and garnish with orange and olive and enjoy immediately.