The foam in a sour cocktail comes from first “dry shaking” the ingredients without ice to emulsify them and produce a smooth silky foam. It is thought that a better foam is obtained with ‘dry shake’ than is the case with a ‘wet shake’ where ice is added to the shaker.  

Ingredients

• 50ml Deep South Three Citrus Gin
• 25 ml freshly squeezed lemon juice
• 15ml of simple syrup (or to taste)
• 3 dash Deep South Aromatic Bitters
• 1 Egg white
• 3 dashes Aromatic bitters
• Ice cubes

To make

1. Add the gin, lemon juice, sugar syrup and an egg white to a cocktail shaker and shake (no ice)
2. Add ice and shake again until the outside of the shaker becomes frosted.
3. Strain into a chilled coupe glass.  Add bitters in a pattern onto froth
4. Garnish with slice of lemon on side of glass