Gin Basil Citrus Sour with Egg White Foam

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smooth gin sour cocktail layered with fresh basil and topped with a velvety egg white foam for a herbal twist. This recipe, ready in about 8 minutes, brings together gin, fresh lemon juice, simple syrup for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 190 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Serves 1 Cocktails cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shaker, gently muddle 5 fresh basil leaves to release their aroma.
  2. Step 2: Add 2 oz gin, 1 oz fresh lemon juice, 3/4 oz simple syrup, and 1 large egg white to the shaker.
  3. Step 3: Dry shake (without ice) vigorously for 15 seconds to emulsify the egg white and create foam.
  4. Step 4: Add ice cubes to the shaker until full and shake again for 15 seconds until chilled and frosty.
  5. Step 5: Double strain through a fine mesh strainer into a chilled coupe glass to catch basil bits and ice shards.
  6. Step 6: Garnish by placing a single fresh basil sprig gently on top of the foam.

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