ginger sour
The ginger sour is a sour made with THE DUKE Munich Dry Gin, Ginger liqueur FuchsDeifesWUID and lemon juice, shaken over ice. You will need a shaker and a strainer; allow about five minutes.
- Preparation time
- 5 minutes
- Servings
- 1 drink
- Difficulty
- medium
- Method
- Shaken
- Garnish
- Ginger slice
Ingredients
- 4 cl THE DUKE Munich Dry Gin
- 2 cl Ginger liqueur FuchsDeifesWUID
- 4 cl lemon juice
- 2 cl maple syrup
- 2 cl pear juice
- Fresh ginger (approx. 2cm)
- Cayenne pepper
Preparation
Muddle the ginger vigorously and shake with the other ingredients over ice. Add ice cubes to the guest glass and double strain the drink. Garnish with a slice of ginger and season with a little cayenne pepper.
Tips
- Double strain through an extra fine sieve: herb fragments, fruit pulp and ice shards stay in the shaker.
- Press the herbs and fruit, do not grind them: crushed leaves release bitter notes.
- Shake hard until the shaker frosts on the outside, roughly ten to fifteen seconds.
Variations
- Basil Gin Sour: With fresh basil leaves.
- Chamomile Gin Sour: With dried chamomile flowers.
- Hibiscus Gin Sour with Munich Dry Gin: With hibiscus syrup.
- Pea Tea Gin Sour: With Pea Tea infused THE DUKE Munich Dry Gin.
Frequently asked questions
Which spirit goes into the ginger sour?
We mix it with THE DUKE Munich Dry Gin. Another gin from our house works too, but shifts the character: the Rough Gin fruitier and milder and the Wanderlust Gin floral with raspberry and rose.
How long does the ginger sour take?
About 5 minutes. It is shaken, and you need a shaker, a strainer and ice.
Is the ginger sour hard to mix?
It sits in the middle: a shaker and a strainer are enough. The defining ingredients are THE DUKE Munich Dry Gin, Ginger liqueur FuchsDeifesWUID and lemon juice.