The Biggar cocktail collection
Pink Greyhound Sour
Pink grapefruit and lemon give this Biggar Gin sour its bright citrus edge. Egg white adds a soft foam and a smooth finish.
- Time
- About 5 minutes
- Glass
- Coupe glass
- Technique
- Shake and strain
Start with the essentials
What you’ll need
Servings: 1
Ice & garnish
Serve without garnish
Ice cubes for shaking; serve without ice
Equipment
A measure, cocktail shaker and fine strainer
A few simple steps
How to make it
Shake with ice
Add the gin, syrup, grapefruit juice, lemon juice and egg white to a shaker with plenty of ice. Shake hard until chilled.
Build the foam
For extra foam, strain the drink back into the emptied shaker to remove the ice. Shake again without ice.
Fine strain
Pour through a fine strainer into a chilled coupe and let the foam settle.
Keep the source recipe’s 22 ml syrup measure. For several servings, shake in small batches so there is room for the foam to develop.
Our suggested spirit
Make it a Biggar.
Made with Biggar Original Gin, as used in our published recipe.
Adds one bottle of Biggar Gin to your basket. Other ingredients are not included.
Recipe reference: Biggar Gin — Pink Greyhound Sour recipe. Method written for the Biggar collection. Preparation time is an estimate.
Contains egg. Check all ingredient labels for any additional allergens.