Last Updated on March 2, 2023 by The Noms
This Lilac Gin Sour cocktail recipe is the perfect spring cocktail. Combining lilac liqueur with gin, lemon and egg white, this simple and rich drink is a must make!
A Lilac Gin Sour recipe is a great spring cocktail perfect for celebrating Mother’s Day or Easter! We made a homemade lilac liqueur last year, and just had to use it in a cocktail.
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The fresh lilac flavor in the lilac liqueur makes for a unique taste and floral aroma that works well in a spring drink. And, if you have them, fresh lilac flowers add an even more beautiful aroma to the top of the cocktail.
Lilac bushes smell amazing in the spring. We made quite a few recipes from the lovely smelling flowers just outside our house. We made a lilac simple syrup that we used in our Lilac Gimlet and Lilac Mimosa, too.
But, for this Lilac Gin Sour, combining the lilac liqueur with London Dry gin and lemon juice makes a perfect mix with the silkiness of an egg white!
Are Lilac Flowers Edible?
Yes, they are edible and delicious! We talk more about this in our lilac liqueur recipe!
You need fresh and clean lilac flowers (i.e. no chemicals) to make any of the above recipes. Make sure to pluck the flowers off gently and try not to use any of the stem.
Fresh lilac flowers as a garnish will add aroma and more lilac flavor to this cocktail, so if you have any left over, use them on top of the egg foam!
What is a Gin Sour?
A classic gin sour is made up of gin, lemon juice, simple syrup, and egg white. The balance of sweet and sour from the lemon, syrup and egg white make for a great cocktail. Sours can be made with any liquor or liqueur – think Whiskey Sour, Rum Sour, Vodka Sour or Amaretto sour.
We have replaced the simple syrup in the classic recipe with lilac liqueur in this spring gin sour.
How to Make this Lilac Gin Sour
- Combine gin, lemon juice, lilac liqueur, and egg white in a cocktail shaker. Dry shake (meaning shake with no ice) for 30 seconds to emulsify and make a foam.
- Add ice to the shaker and shake again for another 30 seconds. Double strain the cocktail using a Hawthorne strainer as well as a fine mesh strainer into a cocktail coupe.
Lilac Gin Sour Ingredients
Check out the the recipe card for quantities and the recipe.
- Fresh lemon juice – fresh is best, also a lemon peel is a great garnish!
- Homemade lilac liqueur – an easy recipe to make ahead of time, you do need a few days for this lilac liqueur to sit and infuse before using.
- London Dry Gin – London Dry has a distinct flavor and aroma, and it plays well with floral aspects in other cocktails.
- Egg White – Use high quality eggs. Save the yolk for something else!
- Lilac flowers– You can also use a sprig as a way to garnish your cocktail! You can use fresh lilacs in the spring when they are blooming. (Optional)
Tips & Tricks
- Aquafaba for Egg Whites– aquafaba is the liquid from a can of chickpeas, and works well as a vegan egg white substitute. The aquafaba makes a foam that resembles egg white foam.
- Lilac Liqueur – If you don’t have the homemade lilac liqueur made yet you can use lilac simple syrup instead, or another floral liqueur – Elderflower, hibiscus or violet! If you do make the lilac liqueur, make sure you give yourself enough time for the infusion!
- Garnish – add a lemon twist to the edge of the coupe.
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Like this recipe? Try these below, too!
- Lavender Margarita
- Galaxy Mule
- Lavender Collins
- Elderflower Rose Gimlet – Feast + West
- Hibiscus Salty Dog
Lilac Gin Sour
A Lilac Gin Sour is a perfect spring cocktail full of floral flavors!
- 2 ounces London Dry Gin
- 1 oz Lilac Liqueur
- 1 ounce lemon juice
- 1 egg white
- Combine all ingredients in a shaker. Shake without ice about 30 seconds.
- Add ice and shake again for 30 seconds. Double strain with a hawthorne strainer and fine mesh strainer into a coupe.
- Garnish with a lilac bunch or a lemon rind.
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Serving Size:5 ounces
Amount Per Serving: Calories: 260Total Fat: .4gSaturated Fat: .3gSodium: 42mgCarbohydrates: 10gFiber: .1gSugar: 10gProtein: 3.9g
PIN THIS LILAC GIN SOUR COCKTAIL RECIPE FOR LATER!
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