Muscat Gin Sour

The Muscat Gin Sour exists because of Grace Bar and Eatery in Rutherglen, where it is made using a local Muscat gin, a collaboration between Scion Wines and Backwoods Distilling Co. that is one of the most interesting spirits to come out of the region in years. If you have been to Grace, you have probably tried it. If you have not, this is how to make a version at home.

Gin, Rutherglen Muscat and fresh lemon juice is a combination that sounds simple and tastes extraordinary. The Muscat brings sweetness and body; the gin brings its botanical character; the lemon keeps everything bright and clean. The optional egg white adds a creamy foam that makes the whole thing feel like something you ordered at a bar rather than made in your kitchen.

A botanical-forward gin works best here if you cannot get your hands on the local Muscat gin. Something with floral or citrus notes will complement the Muscat beautifully.

Serves 1. Ready in 4 minutes.

Ingredients

●     45ml gin (Muscat gin if you can find it)

●     20ml NV Rutherglen Muscat

●     20ml fresh lemon juice

●     15ml egg white or aquafaba (optional, for texture)

●     Ice

●     Lemon twist and a few drops of Angostura bitters to garnish

Method

1.  If using egg white or aquafaba, combine all ingredients in a shaker without ice and dry shake vigorously for 15 seconds.

2.  Add ice and shake hard for another 15 seconds until very cold.

3.  Double strain into a chilled coupe glass.

4.  Garnish with a lemon twist and a few drops of bitters dragged through the foam with a toothpick.

Tip: Skip the egg white for a simpler version. It is still delicious; just less dramatic. The double straining is important: it removes any ice chips and keeps the texture silky.

Which Muscat to Use

NV Rutherglen Muscat works well here. Its fresh, fragrant character complements the gin without overpowering it. Classic Muscat is also worth trying for a richer, more complex version. Shop the range at stantonandkilleen.com.au.