My original plan for this sour cocktail was to do something with yuzu juice, Thai basil and some spices. However, after searching high and low for yuzu juice in my biggest little city, I came up empty. Needless to say, that plan was scratched. Luckily, I did find some beautiful pink lemons while I was out which led me to this pink lemon gin cocktail that I’m calling Blushing Beauty. And I’m still looking for yuzu juice…
In doing some research on pink lemons, I found that they are their own variety and not a hybrid. On the outside, they have yellow and green stripes, although the stripes disappear as the fruit ages. On the inside, they have a very light pink/peach color. They taste very similar to a Eureka lemon (the one normally found in stores). So, these little beauties were going to be the base of my sour cocktail. If you can’t find them, regular lemons can be substituted in the drink. The flavor will very close, but the color will be a little different.
For the rest of my pink lemon gin cocktail, I went with Leopold Bros American Small Batch Gin. The botanicals in this gin include juniper, orris root, cardamom and coriander along with zest from oranges and pummelos. Instead of using simple syrup or sugar to sweet the drink, I went with a combination of Lillet Blanc and a touch of Drambuie.
The final touches are an egg white and some Peychaud’s bitters. The finished drink is somewhat sour, but also balanced and has wonderful flavors from the Lillet and Drambuie. Plus, it also has a beautiful color from the pink lemons and the bitters.
- 2 ounces Leopold Bros Gin
- 1 ounce fresh squeezed pink lemon (regular lemons will work if you can't find pink lemons)
- 1 ounce Lillet Blanc
- ¼ ounce Drambuie
- 1 egg white
- 2-3 dashes Peychaud's bitters
- Add all ingredients to a cocktail shaker without ice and dry shake for 10 to 15 seconds to emulsify the egg.
- Add ice and shake again.
- Strain into a chilled cocktail glass and garnish with a slice of pink lemon or a pink lemon twist.
I’m joining Mixology Monday and Ginhound with this post for February’s theme of Sours.
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