When it came to The South Australia Issue, we wanted to create a cocktail that honoured Australia. And today, that means including lemon myrtle, which has the traditional name of Backhousia Citriodora. Native to Australia, this citrus-scented plant is one of the favourites of Australian native culinary ingredients, so why not make the most of it in a cocktail? Today, meet our Lemon Myrtle Sour.
Sours have never really featured in our Cocktail Friday series, but today, consider us changed to our core. Because where have they been all our lives? Our Lemon Myrtle Sour is the perfect blend of tart sweetness and citrus tang, and it’s easy to whip up and perfect for summer weddings.
Last Christmas, one of my favourite people in the world gifted me a bottle of Distillery Botanica (know and love this team for their Mr Black liqueur, their Garden Grown gins and so much more) lemon myrtle liqueur. And it. is. delicious. Think a herby, lemonade icy pole in booze form. Perfection!
It goes beautifully with gin too – today we’re using the brand new Silent Pool. This one is a brand new gin that was sent to us, that we’ve fallen in love with for its floral & citrus flavour (plus that bottle? Perfection). Add lemon juice, homemade sugar syrup and an egg white, and you’re all set for a stunning cocktail.
- 30ml lemon myrtle liqueur
- 30ml gin (we used Silent Pool)
- 15ml Simple Syrup
- 15ml lemon juice
- 10ml Egg White
- Thyme for garnish
- In a cocktail shaker, add ice
- Add lemon myrtle liqueur, gin, lemon juice egg white, and simple syrup
- Shake very well until cold and foamy
- Strain into a cocktail glass
- Garnish with fresh thyme