Gin Sour

labeled cocktail

We’re right in the middle of citrus season. That means lemons, limes, oranges and grapefruits are overflowing at the grocery stores and farmers markets. With so many to choose from, you don’t have to get just a lemon or an orange. Now you can get an Eureka or Meyer lemon or a Cara Cara or Blood Orange. So, with all the citrus choices out there, I thought it only fitting that I mix up a Sour Cocktail this week.

I’m sure you’ve heard of the Whiskey or Pisco Sours, but it turns out there are several drinks out there that are part of the Sour family: the Margarita, Sidecar, and even the Aviation. While I’m not a fan of the sour drinks, I do like a little tart in my cocktails; and this drink definitely has that in spades.  The reason this drink is so tart is due to the fact that it’s made with 1 whole ounce of lemon juice. While I used Meyer lemons, any lemons will work.

Much like the other members of the sour family, this drink was very popular during the Prohibition and into the 40’s. But unlike the Whiskey and Pisco Sours which you can still find on bar menus everywhere, the Gin Sour fell out of fashion some time in the 50’s. No one knows why exactly the gin sour lost its stature, but I’d say it’s ready for a comeback.

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Gin Sour


  • 2 ounces gin
  • 1 ounce lemon juice
  • 1/2 teaspoon superfine sugar


  1. Place all ingredients in a cocktail shaker. Add ice and shake vigorously for about 1 minute. Strain into a cocktail glass and serve.