During the pandemic, my husband and I wanted to make the start of the weekend more festive, a way to differ the weekend from the week in a time when days blended together and social gatherings were limited. So we started making cocktails, proper cocktails with shaker and egg white, and I quickly fell in love with gin sour, a classic cocktail from the 1860s. To this day, I haven’t tried a cocktail I love as much.

 

Early Friday evening is my favorite time of the week. Usually Friday is a good work day, there is a nice vibe in the shop and city. The kids are so big now that I don’t need to pick them up from school anymore but if I can I like to meet  them at our local deli Papilles and buy some nice snacks and cheese. At home the kids scatter like flies; playing FIFA, watching Friends or hanging out in their room. I turn on soft lighting, light candles and hop into something comfy. Music is always playing in our house and Fridays usually feature Arcade Fire, Fleetwood Mac, Roxy Music, LCD Soundsystem and Tame Impala. My husband comes home from work and we make ourselves a gin sour each and sit down in the living room reading a book or the paper. If we have guests over, we try to replicate this tradition but without the reading part.. This, my friends, is truly my favorite moment. After a long work week, before dinner. I savor every second here.

 

Our friend Mathin Lundgren, one of the best bartenders and mixologists we have, recently launched the perfect gin sour glass together with Bobo. The cheeky name itself, Boobette, and shape makes me smile and the way Boobette describes herself is no exception. Ain't no Pompadour, Déficit or Dolly. I'm the potentate, suzerain, and empress of the IBTC. No, not the international-biomass-torrefaction-council. I am the perfectly round, spicysour, well-balanced party fluffer, I go from savory to astringent sour to syrupy, and back again. I am jelly raspberries, I am soft, I am a sweetie.

And voilá, my best gin sour recipe. A good shaker is essential!

 

50 ml Gin (My favorite is Almqvist Dry Gin)
30 ml freshly squeezed lemon juice
20 ml syrup (equal parts sugar and water brought

to a simmer and then cooled down)
1 egg white

Pour all ingredients into a shaker.
Dry shake to get a nice texture and foam from the egg white.
Fill the shaker with ice and shake until cold.
Pour into a glass.
Garnish with a few drops of Angostura.

Sometimes I add fresh mint in the shaker to get some extra taste!

Enjoy!

XC