A perky little sour, served up, brimming with flavour.

The Canton Sour


  • 25ml Lychee gin liqueur by Copper in the Clouds
  • 25ml Dry gin, we used our Flowerbomb Gin
  • 25ml Tart apple juice
  • 20ml Lemon juice
  • 10ml Sugar syrup
  • 1 Egg white


  1. 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 atop the drink.
  2. Shake again, this time, with loads of ice.
  3. Strain into a cocktail glass.
  4. Garnish with an apple fan