Create a boozy spin off the classic key lime pie with this tart and creamy naturally sweetened cocktail that's complimented with a subtle floral flavor from good quality gin.
If you need a pick me up after a long day or just simply want to spruce up your meal with a little cocktail hour, this key lime gin sour will hit the spot! It's a great send off to summer as we're headed into the fall months, and a fantastic way to utilize any lingering key limes and/or key lime juice left in your refrigerator.
This sour has a great balance between tart, sweet and creamy and looks like it came straight from a mixologist at a fancy bar. But the best thing is- you can make this beautiful cocktail at home and with only 4 ingredients.
With that said, it's essential that you use a good quality gin so the flavors can shine through on this very boozy drink (my favorite is Empress!). In a traditional sour, egg whites can be used to create a beautiful frothy top layer to add more texture depth, and I didn't want to stray away from that; so, I used aquafaba in place of egg-whites. It is also notable that this sour recipe is made naturally sweetened with agave instead of simple syrup- which saves so much time!
BAKING TIP: REPLACING EGG WHITES FOR AQUAFABA WILL GIVE THE SAME FROTHY LAYER IN CRAFTED COCKTAILS
tips before starting/TROUBLESHOOTING:
Tip #1:
If you don't own a cocktail shaker, a mason jar with the lid screwed on will work beautifully! Just make sure to strain the ice either with a strainer or by simply leaving a crack open on the lid or holding the ice back with the back of a spoon.
KEY LIME GIN SOUR
Prep time: Cook time: Yield:
5 Minutes ___ 1 Serving
ingredients
2 oz. Gin
1 oz. Key Lime Juice
1/2 oz. Agave
1/2 oz. Aquafaba*
METHOD
Add all ingredients into a cocktail shaker with a heaping scoop of ice.
Shake vigorously for 30 seconds.
Strain into a coupe glass and garnish with lime or edible flowers. Enjoy!
NOTES
*Aquafaba is the tasteless liquid leftover from cooked garbanzo beans; it acts as an egg-free egg-white and creates the foamy cream on top. I recommend making your own by using my "How to Make Aquafaba" recipe, or using the liquid from a sodium-free can of garbanzo beans.