This blueberry gin sour is fruity, tart, and has that beautiful silky foam on top that makes a sour feel like a proper cocktail. It’s made with gin, homemade blueberry syrup, fresh lemon, and egg white, and it looks stunning.
About this recipe
This is a gin sour with homemade blueberry syrup in place of simple syrup. The blueberry gives the drink a gorgeous deep purple color and pairs really well with the botanical notes in gin – blueberry and juniper are a great combination. It’s sweet and tart in the right balance, with that thick silky foam on top from the egg white.
It’s very similar to my raspberry gin sour – same technique, just a different berry. If you love fruity gin sours, both are worth making. The blueberry version is a little less sharp and more round in flavor.
The dry shake is the technique that makes this work. You shake everything without ice first, then add ice and shake again. That first shake without ice is what emulsifies the egg white and gives you the thick, stable foam. It takes an extra 15 seconds and it really makes a difference, so don’t skip it.
You need to make the blueberry syrup ahead so it has time to cool. Keep a little back to drizzle on the foam or use fresh blueberries on a skewer to garnish.
Key ingredients and why
- Gin: A London Dry gin works best here. The juniper-forward botanicals complement the blueberry without competing with it. For more ideas, browse my gin cocktail recipes.
- Blueberry syrup: Where all the fruity flavor and color comes from. I use my homemade blueberry syrup – make it ahead so it’s completely cool before using.
- Fresh lemon juice: The sour element. Always fresh, never bottled. About half a lemon gives you an ounce.
- Egg white: Creates that silky, thick foam on top. Half an egg white per drink is all you need. For a vegan version, swap it for half an ounce of aquafaba (the liquid from a can of chickpeas) – it froths up just as well.
Method
- Fill a coupe glass with ice and set aside to chill while you make the cocktail.
- Add the gin, blueberry syrup, lemon juice, and egg white to a cocktail shaker. Shake vigorously for about 15 seconds without ice. This “dry shake” emulsifies the egg white and creates better foam.
- Shake with ice until chilled, then dump the ice from the coupe glass. Strain the cocktail into the chilled glass.
Tips
Gin sour FAQ
Related recipes
Blueberry Gin Sour
Ingredients
- 2 oz London Dry Gin
- 3/4 oz blueberry simple syrup
- 3/4 oz lemon juice fresh
- 1 egg white or ½ oz unsalted aquafaba
- Ice
- Fresh blueberries, for garnish
Instructions
- Fill a coupe glass with ice.
- To a cocktail shaker, add gin, blueberry syrup, lemon juice and egg white. Add on the lid and shake vigorously for 15 seconds.
- Add in ice and shake the mixture again until it is thoroughly chilled.
- Remove the ice from the coupe glass, then strain the drink into the chilled glass.
- Serve with a toothpick speared with fresh blueberries.
Notes
- The dry shake (shaking without ice first) is essential for creating the silky foam layer.
- Make your blueberry syrup ahead of time so it’s completely cool.
- For a vegan version, substitute the egg white with 1/2 oz (15 ml) aquafaba (the liquid from a can of chickpeas). It froths up just as nicely.
- Try swapping the blueberry syrup for raspberry syrup for a raspberry gin sour variation.
- One lemon yields approximately 1 oz (30 ml) of juice.
