Recipe created by Erik Aston at TAK Stockholm.
Ginger Sour
Instructions
-
1.
Measure and pour all ingredients (except the angostura bitters) into a shaker without ice and shake them well. This is called dry shaking and allows the ingredients, including the egg white, to really emulsify and create a lovely foam.
-
2.
Add ice to the shaker and shake again.
-
3.
Strain and pour into a cocktail glass.
-
4.
Add a dash of angostura bitters to the foam – this will give the drink a pleasant aroma.