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Emerald Fog Sour
AI-generatedMediumCoupe
Silky, jade-green, and dangerously elegant — like a garden party that stayed out past midnight.
Ingredients
- ◆1 1/2 oz gin
- ◆1 oz apple juice
- ◆3/4 oz lemon juice
- ◆1/2 oz agave syrup
- ◆1 oz egg white
- ◆5 leaves basil
- ◆4 leaves mint
- ◆3 slices cucumber
- ◆1 oz sparkling water
Method
- 11. Combine basil, mint, and cucumber slices in a shaker and muddle firmly to extract maximum colour and flavour.
- 22. Add gin, apple juice, lemon juice, agave syrup, and egg white; seal the shaker and dry-shake (no ice) for 20 seconds to emulsify the white.
- 33. Open, fill with ice, and shake again hard for 15 seconds until extremely cold.
- 44. Double-strain through a fine mesh strainer into a chilled coupe, leaving any green pulp behind.
- 55. Float 30 ml of sparkling water gently over the back of a bar spoon onto the surface to lift the foam.
- 66. Allow the foam to settle for 30 seconds before serving.
PRO TIP
Chill your coupe in the freezer for at least 10 minutes before pouring — a cold glass slows foam collapse and keeps the drink bright green longer.
Garnish — Three drops of black pepper tincture on the foam and a small basil leaf
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