Gin Sour With Lemon And Powdered Sugar

Pro tips

• Shake hard with fresh ice for 10–15 seconds to properly chill and slightly dilute the drink for balance.
• Strain into a chilled glass—chill your glassware in the freezer or with ice water beforehand.
• Use freshly squeezed lemon juice; bottled juice produces a flat, less vibrant drink.
• Taste for balance before serving; add a touch more powdered sugar if too tart, or lemon if too sweet.

Substitutions

• Powdered sugar → simple syrup (use 0.5 oz; dissolves instantly, easier to mix)
• Old Mr. Boston Dry Gin → other London Dry or dry gin styles (e.g., Tanqueray, Bols)
• Lemon juice → lime juice (creates a gin daisy; use same quantity)

Storage & make-ahead

Gin sours are best served immediately after shaking. Do not prepare ahead.

Equipment

cocktail shaker · jigger or measuring spoon · strainer

What type of gin works best for a gin sour?

Dry gin like Old Mr. Boston Dry Gin works well. Use a mid-range gin you enjoy drinking neat, as the spirit's character comes through clearly in a sour.

Should I shake or stir a gin sour?

Shake vigorously with ice for 10–15 seconds. This chills the drink, aerates it, and creates a slight froth on top.

Can I use fresh lemon juice instead of bottled?

Yes—fresh lemon juice is strongly preferred. It provides better flavor and balance than bottled juice.

What glassware should I use?

Serve in a coupe glass or cocktail glass. A rocks glass over ice is also acceptable.

How do I measure powdered sugar accurately?

Use a jigger or cocktail measuring spoon. About 0.5 oz (1 tablespoon) powdered sugar is standard; adjust to taste for sweetness.