Berries, Florals & Honey Gin Sour

Pink gin sour with white foam in a coupe glass, topped with dried hibiscus petals, on a dark wood table scattered with dried hibiscus and a dried orange slice.

Photo: Pexels

Fire cider used: Berries, Florals & Honey | Honey used: Heart of Piedmont

Hibiscus is lovely with gin, and our Berries, Florals & Honey fire cider brings hibiscus along with elderberry, orange, ginger, cinnamon and clove. Shake it with gin and a little Heart of Piedmont honey syrup and you get a pink, tart sour that tastes like fall without being heavy.

Serves 1 | Prep 5 min

Honey syrup for the gin drinks

stir 1/4 cup Heart of Piedmont Honey into 1/4 cup warm water until it dissolves. Cool it before using. It keeps in a covered jar in the fridge for up to 2 weeks.

Please enjoy responsibly. 21+ only.

Ingredients

  • 2 ounces gin (a London dry works well)
  • 3/4 ounce Fire Cider: Berries, Florals & Honey, shaken well
  • 1/2 ounce honey syrup (recipe above)
  • 1/4 ounce fresh lemon juice
  • 1 egg white or 3/4 ounce aquafaba (optional, for foam)
  • Ice
  • Orange peel, to garnish

Steps

  1. If you're using egg white or aquafaba, add everything except the ice to a shaker and shake hard for 15 seconds without ice first.
  2. Add ice and shake again for about 12 seconds, until the tin feels very cold.
  3. Strain into a chilled coupe or a rocks glass over one big cube.
  4. Squeeze the orange peel over the top so its oil lands on the drink, then drop it in.

Tips

  • Taste and adjust. For more tartness add the lemon, and for a softer drink add a little more honey syrup.
  • Raw egg white is optional. Skip it or use aquafaba if anyone at the table avoids raw eggs.
  • Keep your fire cider in the fridge after opening, and shake it every time you pour.

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