Created by Portland, Oregon, bar pro Ryan Magarian, this fruity and herbaceous take on a classic Gin Sour looks deceptively simple yet is packed with complex complementary flavors. It starts with blood oranges, a winter citrus named for the maroon hue of its flesh and coveted for the sweet, almost raspberrylike tinge to its flavor. Two wedges get muddled with fresh sage leaves, which contribute their pungent herbal flavor with notes of citrus and pine.
Magarian is the co-founder of Aviation gin, flavored with botanicals including lavender, cardamom and sarsaparilla, so naturally his recipe calls specifically for that bottle’s soft flavors, although you should feel free to try any London dry or similar style of gin.
Be sure to dry-shake this cocktail before adding ice in order to maximize the egg white’s froth and texture. The resulting foam provides the perfect setting for an additional sage leaf to finish it off.
- 2 blood orange wedges
- 2 fresh sage leaves
- 2 ounces Aviation gin
- 3/4 ounce lime juice, freshly squeezed
- 3/4 ounce simple syrup
- 1 egg white
- Garnish: sage leaf
Add the orange wedges and sage leaves into a shaker and gently muddle.
Add the gin, lime juice, simple syrup and egg white, and vigorously dry-shake (without ice).
Fill with ice and vigorously shake again until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a sage leaf.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of food-borne illness.