The Canton Sour
A perky little sour, served up, brimming with flavour...
- 25ml Lychee gin liqueur by Copper in the Clouds
- 25ml Flowerbomb Gin
- 25ml Tart apple juice
- 20ml Lemon Juice
- 10ml Sugar syrup
- 1 Egg white
- Combine all of the ingredients in a cocktail shaker and shake without ice to emulsify the egg white. This step is super important if you want that beautiful foam on the drink.
- Shake again, this time, with loads of ice.
- Strain into a cocktail glass.
- Garnish with an apple fan