A rose-kissed sour with charm in every sip.
The Palma Rosé Gin Sour delivers a harmonious balance of floral, citrus, and sweet notes. The gin’s delicate botanical essence is beautifully complemented by the tartness of lemon and the smooth, velvety foam.
Palma Rose Gin Sour Recipe
– 50 ml Palma Rosé Gin
– 25 ml Freshly squeezed lemon juice
– 20 ml Simple syrup (1:1 sugar to water)
– 15 ml Aquafaba (or egg white)
– Dried hibiscus flowers or a lime twist (for garnish)
Method
– Combine equal parts sugar and water in a saucepan and heat gently until the sugar dissolves. Let it cool.
– In a shaker, add gin, lemon juice, syrup, and aquafaba (or egg white). Dry shake for 15–20 seconds.
– Add ice and shake again for 15 seconds.
– Double strain into a chilled coupe glass.
– Garnish with hibiscus or a lime twist.
