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This pink rosehip gin sour is a tangy, frothy, dreamy delight!
Jan 22, 2020
Now, the first thing to say about this absolute stunner of a cocktail is that it’s dead easy to make. Don’t be fooled by its sophisticated appearance - with a handful of ingredients, you too can whip up one of these fabulous pink cocktails for all your friends with little to no fuss!
Secondly: rosehip doesn’t taste of roses! It has more of a tangy, tart flavour with just a hint of floral perfume - more like an early plum or sweet-sour apple.
Here, the flavour is just delicately infused into your cocktail, so the overall taste is still very subtle, and balanced by the sweetness of the syrup and the creaminess of the foam. (On that note: the foam is optional - see below for more details.) You can buy rosehip tea bags in lots of shops and online.
So, why not try something new this weekend? We think you’re going to love it! Chin chin!
Rosehip gin sour
Rosehip Gin Sour
50ml gin
10ml lemon juice
1 egg white
2 rosehip tea bags
100ml water
100g caster sugar
First, make a rosehip syrup by gently heating your water and adding one or two rosehip tea bags, then leave to infuse for five minutes. Remove the teabags, then add the caster sugar and simmer gently for a few minutes, stirring occasionally, until you have a lovely pink syrup (you still want it quite runny). Remove from the heat and allow to cool.
Now add just 20ml of your syrup (you can save the rest in the fridge) along with the gin, egg white and lemon juice to a cocktail shaker and dry shake (without ice) for 10-15 seconds, then add ice and shake again. Strain into a coupette or martini glass and serve!
Optional extra: For a lovely additional layer of delicate flavour, add several sticks of sliced celery to your rosehip-water infusion, then remove before adding the sugar.
A note on raw egg white:
This is the ingredient that creates the delicious foam on your cocktails! The Food Standards Agency states that, due to the amazing work of producers in the reduction of salmonella in eggs, it is safe to eat products containing raw egg so long as they are produced under the British Lion Code of Practice. The NHS also reiterates this advice on its website.
More than 90% of eggs in the UK are produced under this scheme. These eggs bear the British Lion mark, so look out for this stamp on your eggs, and make sure you store and handle them properly (as per the NHS website). If, of course, you still prefer not to drink raw egg white (perhaps you’re vegan), you can leave it out of this recipe and this cocktail will taste just as delicious!
