Bright winter citrus and our crisp, classic Portland Dry Gin 33 meet in this colorful cocktail. Yes, you’ll have to shake twice to achieve the fluffy foam, but your efforts will be well worth it for this beautiful blood orange gin sour.
- 2 oz Portland Dry Gin 33
- 1½ oz blood orange juice, freshly squeezed
- ¾ oz lemon juice, freshly squeezed
- ½ oz simple syrup
- 1 egg white
- 1 small rosemary sprig for garnish
Combine all ingredients and shake for ten seconds without ice. This is called a dry shake. Next, open the tin, add ice, and shake again. Double strain into a coupe glass and garnish with a small sprig of rosemary.
