Cascara Tea Gin Sour
For this cascara tea gin sour cocktail we will be combining Cascara Tea, gin, egg white, lemon,
- 2 oz Cascara Tea Infused Gin
- 1 oz Lemon
- 1/2 oz Honey Syrup
- Egg white
To infuse the cascara tea gin combine both cascara tea and your choice of gin within an alcohol infusion vessel. The amount you put in is up to you depending on how much in the long run you will be wanting to use, however the ratio will be 20 grams of coffee berry to 200 grams of gin. This ratio is a recommended starting point and will work great. You may leave the tea in the gin for a few hours to half a day.
Combine the ingredients in a cocktail shaker with ice. Shake for 15-20 seconds and double strain into a chilled coupe glass. Garnish with a citrus wheel or expressed citrus twist. The egg white will give a nice smooth foam and silky texture.
Each gin has its own signature herbal botanical mixture. Feel free to use your favourite local gin. A few options may include Vancouver based Long Table Distillery London Dry Gin , Vancouver Island based & British Columbia grown wheat from Ampersand Gin, Toronto base Spirit of York Gin, or Saskatoon based Lucky Bastard Distillery Gambit Gin.
If you are interested in learning more about our cascara tea, see our post regarding everything you need to know about cascara tea.