Winter Gin Sour Cocktail Recipe

When the weather turns cold, I just want a drink that’s both refreshing and, well, cozy. A Winter Gin Sour really nails that vibe with its mix of bright citrus and smooth gin.

This cocktail is honestly such a simple way to enjoy a classic gin sour but with a wintery twist.

I’ve always liked making gin cocktails. They’re light, clean, and never feel too heavy.

A Winter Gin Sour is great for a small get-together or just a quiet night in. That tart lemon, the warmth, and the frothy top really make it stand out from the usual winter drinks.

You don’t need a lot to throw it together, either. It’s quick, which I appreciate, especially when I don’t want to fuss.

Once you give it a try, it’ll probably earn a spot on your winter cocktail list—I mean, it did for me.

Winter Gin Sour Cocktail Recipe

I keep coming back to this one because it’s got that nice balance: citrusy brightness, herbal gin, and just enough sweetness.

It’s refreshing, but still feels right for a cold evening.

Equipment

• Cocktail shaker – I always reach for a two-piece shaker; it just seals better.
• Hawthorne strainer – Keeps those pesky ice shards out.
• Fine mesh strainer – Double straining is key if you use egg white.
• Jigger – I like my drinks balanced, so measuring is a must.
• Citrus juicer – Fresh juice makes a world of difference.
• Bar spoon – Handy for layering or stirring in a splash of prosecco or soda.
• Rocks glass or coupe glass – Depends if I want it neat or over ice, honestly.
• Small saucepan – Only if I’m making rosemary syrup or warming honey.

Having the right tools really does make things easier. Even just a good strainer changes the texture a lot.

Ingredients

• 2 oz gin (London dry is my go-to, but sloe gin is fun for a fruity twist)
• 3/4 oz fresh lemon juice or lime juice
• 1/2 oz simple syrup, honey syrup, or rosemary simple syrup
• 1/2 oz Campari or cranberry juice (totally optional, but adds color and a hint of bitterness)
• 1 egg white (for that silky, foamy top)
• 1 dash elderflower liqueur (if you want a floral note)
• Soda water, tonic, or club soda (if you like it topped)
• Garnish: rosemary sprig, star anise, or citrus peel

I always go for fresh citrus and a decent gin—those two set the whole tone. Egg white gives it a creamy finish, and the garnishes add a nice aroma.

Instructions

• Toss the gin, citrus juice, syrup, Campari or cranberry, egg white, and liqueur into your shaker.
• Dry shake (no ice) for about 15 seconds to get that foam going.
• Add ice and shake again until it’s nice and cold.
• Double strain into a coupe if you want it neat, or a rocks glass with ice for something more relaxed.
• Sometimes I’ll top it with prosecco, soda water, tonic, or ginger beer if I’m in the mood for bubbles.
• Garnish with rosemary, star anise, or a twist of citrus—whatever feels right.

I always sneak a taste before serving. If it’s too tart, I’ll add a splash more syrup; too sweet, I’ll squeeze in extra lemon.

Notes

I like playing around with sweeteners. Honey syrup gives it a richer vibe, and rosemary syrup brings out the herbal side.

Sloe gin makes it fruitier, which is fun. Campari adds a sharper edge, while cranberry juice is more about color than bitterness.

For garnish, rosemary is usually my pick—it’s aromatic but not overpowering. Star anise is subtle, and citrus peel keeps things fresh.

If I want it sparkling, I’ll top it with prosecco or soda water. Makes it lighter, and honestly, it’s just easier to sip all evening that way.

Tasting Notes

So, the first sip—wow, there’s this bright citrus kick from the lemon that jumps out right away. It’s sharp, but honestly, the fruity sweetness sneaks in and calms things down just enough.

Then, the gin steps in with this crisp herbal vibe that kind of hangs around on my tongue. I swear I catch little hints of pine and maybe a bit of spice, which gives the drink this really clean finish.

The egg white? That makes everything super smooth and almost silky, like a little luxury in a glass. I really like how the foam traps all that citrus and gin aroma together, just lingering at the top.

If you let the drink warm up a bit, some of the more subtle flavors start to peek through. The sweetness gets a bit rounder, and the herbal notes mellow out—nothing too in-your-face.

Every sip just feels so balanced—tart, sweet, with a touch of bitterness. It’s refreshing, honestly, but not too strong or heavy, which I appreciate.