Gin and lemon is a crisp, refreshing cocktail built from gin, fresh lemon juice, and a little sugar syrup. This simple gin sour works because the lemon’s sharpness balances the spirit while the syrup rounds the edges; shaking it with ice makes the drink cold and lively without disguising its flavor.
Ingredients
- 2 oz (60 ml) gin
- ¾ oz (22 ml) freshly squeezed lemon juice, strained of seeds
- ½ oz (15 ml) simple syrup, or to taste
- Ice, enough to fill a cocktail shaker
- 1 thin lemon wheel or twist, for garnish (optional)
- 1 cocktail cherry, for garnish (optional)
This makes one drink. For simple syrup, combine equal parts granulated sugar and hot water by volume, stir until clear, then cool. You need only a small amount for this recipe; refrigerate any extra in a clean, covered container.
Instructions
- Prepare the glass. Chill a coupe or small cocktail glass in the freezer for about 10 minutes, or fill it with ice water while you make the drink. Discard the ice water before pouring.
- Measure the ingredients. Add the gin, fresh lemon juice, and simple syrup to a cocktail shaker. Measuring accurately helps keep the drink balanced; do not estimate the lemon juice by squeezing directly into the shaker.
- Add ice and shake. Fill the shaker about two-thirds full with ice, secure the lid, and shake firmly for 10 to 15 seconds. The outside should feel very cold. Shaking chills the drink and adds a small amount of dilution, which softens the alcohol and brings the flavors together.
- Strain and serve. If you used ice water to chill the glass, empty and dry it. Strain the cocktail into the glass. Use a fine-mesh strainer as well as the shaker’s strainer if you prefer to catch small ice chips and lemon pulp.
- Garnish. Add a lemon wheel or twist, and a cherry if you like. Serve promptly while cold.
- Taste and adjust next time. If the drink tastes too tart, increase the syrup slightly; if it is too sweet, reduce the syrup or add a small splash of lemon. Make adjustments in small increments, since a little extra juice or syrup can change the balance quickly.
Tips
- Use fresh lemon. Freshly squeezed juice gives this drink its clean, bright flavor. Bottled juice can taste dull or harsh, so use it only if fresh lemons are unavailable.
- Choose a gin you enjoy. A classic London dry gin gives a crisp, juniper-forward drink. A floral or citrus-led gin also works, but its botanicals will change the cocktail’s character.
- Adjust sweetness gradually. Lemons vary in size and tartness, and gins vary in flavor. Start with ½ oz syrup, taste, and change the balance in small increments on your next pour.
- Shake with plenty of solid ice. Small or partly melted ice can dilute the cocktail too quickly. Fill the shaker generously and strain as soon as the drink is thoroughly chilled.
Serving Suggestions
Serve the cocktail in a chilled coupe for a neat, spirit-forward presentation, or pour it over fresh ice in a rocks glass for a slower-sipping version. A lemon twist adds aroma; express its oils over the surface by gently twisting the peel, then place it on the rim. A cocktail cherry is optional and adds a little sweetness.
Gin and lemon pairs well with salty or savory snacks such as olives, salted almonds, crisp crackers, or smoked fish. It also suits a light aperitif spread with cheese and vegetables. Keep the garnish simple so it complements rather than overwhelms the citrus and gin.
Variations
- Gin and lemon highball: Make the cocktail as directed, strain it into a tall ice-filled glass, and top with 2 to 3 oz (60 to 90 ml) chilled soda water. Stir gently once. The result is lighter and less concentrated.
- Herbal version: Add 4 to 6 fresh basil leaves to the shaker and press them gently once with a muddler before adding the other ingredients. Avoid pulverizing the leaves, which can make the drink taste bitter or grassy.
- Honey-lemon version: Replace the simple syrup with ½ oz (15 ml) honey syrup. To make it, stir equal parts honey and warm water until smooth, then cool before using. Honey is thicker than sugar syrup, so mix it thoroughly into the drink.
- Egg-white sour: For a silky foam, add ½ oz (15 ml) pasteurized egg white. Shake first without ice for about 10 seconds, then add ice and shake again for 10 to 15 seconds. Strain into a glass. Use pasteurized egg white and keep the drink refrigerated if it is not served immediately; people at higher risk from foodborne illness may prefer to skip raw egg products.
Storage and Reheating
This cocktail is best made to order. Once shaken, it begins to lose its chill and can become more diluted as ice melts, so serve it immediately rather than storing it in the glass or shaker. Do not leave a prepared drink at room temperature for an extended period.
You can prepare a small batch of the gin, lemon juice, and syrup ahead, without ice. Cover and refrigerate it in a clean, sealed container for up to 24 hours for best flavor; fresh lemon juice can lose its brightness with time. Shake or stir the mixture before serving, measure portions, and shake each with ice just before pouring. Do not freeze a sealed glass bottle, as liquid expansion can break it. Cocktails are not reheated.
Simple syrup can be made ahead and refrigerated in a clean, covered container for about 2 weeks. Discard it sooner if it becomes cloudy, develops an off smell, or shows signs of mold. Keep fresh lemon juice refrigerated and use it promptly; for this recipe, squeezing it shortly before mixing gives the best taste.
Frequently Asked Questions
What is the ratio of gin to lemon juice?
The recipe uses 2 parts gin to ¾ part lemon juice, with ½ part simple syrup. That balance is a useful starting point for a tart but not overly sharp gin sour; adjust the syrup slightly to suit your palate and the lemon.
Can I make gin and lemon without a cocktail shaker?
Yes. Add the ingredients and plenty of ice to a clean, tightly sealed jar, close it securely, and shake for 10 to 15 seconds. Open it carefully and strain through a small kitchen strainer into the glass. A shaker is convenient, but it is not essential.
Can I use bottled lemon juice?
You can, but fresh juice is strongly recommended because it tastes brighter and cleaner. If using bottled juice, choose plain lemon juice rather than a sweetened lemonade or lemon drink, and start with slightly less before tasting.
Is this the same as a gin sour?
It is a basic gin sour: gin, lemon juice, and sweetener shaken with ice. Some gin sour recipes include egg white for foam or add other ingredients, but neither is necessary for this straightforward version.
How can I make it less strong?
Serve it over fresh ice and top with chilled soda water, or use the highball variation. You can also reduce the gin slightly, though adding soda keeps the drink’s overall balance better than simply adding more lemon or syrup.
Can I make it for a group?
Multiply the gin, lemon juice, and syrup by the number of servings and mix them in a covered container. Refrigerate for up to 24 hours, then shake individual portions with ice just before serving. Do not add ice to the batch in advance, since it will melt and weaken the drinks.