Another weekend, another cocktail. It’s still cold and gloomy here, so I’m feeling less Margaritaville and more citrus and sour. The addition of fresh ginger juice gives this one a proper bite and just the sort of bright, warming freshness that winter cocktails need.
I had every intention of making this with blood oranges. After searching through a few markets though, I came up empty-handed. Instead, I found some beautiful Cara Cara oranges with vibrant pink flesh that brought just enough natural sweetness to round out the drink without taking it too far.
My first attempt at the ginger was to make an infusion by simmering chunks of fresh ginger in water. It was a complete fail. I knew better, I really did, but I tried to take a shortcut anyway. All it managed to do was make the cocktail taste watery. Grating the ginger and squeezing out the juice takes a few extra minutes, but the flavour is far more concentrated and gives the drink the punch it deserves.
If you’re on the fence about ginger—or firmly on the other side—you’ll probably want to give this one a miss. It isn’t subtle. If, on the other hand, you’re the sort of person who happily orders anything with ginger in it, I think you’ll love it.
I’m clearly in my sour era at the moment, and the combination of citrus, ginger and just enough sweetness makes this one a welcome antidote to a grey winter afternoon. The ginger might even make it a suitable pre-ocean-race cocktail, given its reputation for settling an unsettled stomach over bouncy waves. Then again, I suspect I’m just fishing for another excuse to make one.
If you’re ready for something bright, bold and unapologetically gingery, let’s get into the recipe.
Worth Making?
- Yes – if you enjoy bright, citrus-forward cocktails with plenty of freshness
- Yes – if you’re looking for a winter cocktail that isn’t rich, creamy or overly sweet
- Yes – because fresh ginger juice gives this drink a flavour you simply can’t get from bottled ingredients
- Skip it – if you prefer sweeter, fruitier cocktails over tart sours
- Skip it – if ginger isn’t your thing. It takes centre stage in this drink
Orange and Ginger Sour
Equipment
- 1 cocktail shaker
Ingredients
- 60 ml gin
- 30 ml Fresh squeezed orange juice
- 20 ml lemon juice
- 15 ml honey syrup Boil equal parts honey and water until honey dissolves (50g water and 50g honey will yield enough)
- 10 ml fresh ginger juice
- 1 egg white
Instructions
- To make ginger juice, finely grate ginger with a microplane grater or the fine side of a box grater. Using a piece of cheese cloth, clean tea towel or just with your hands into a shot glass/measuring glass.
- Add all ingredients into a cocktail shaker and shake well until combined. Add a handful of ice, shake again and pour into desired glass. Garnish with orange slice, dried orange slice or orange peel.
Make it your own way
- Swap the Cara Cara oranges for blood oranges when they’re in season for a deeper colour and a slightly richer citrus flavour.
- Adjust the ginger juice to suit your taste—less if you prefer a gentler warmth, more if you love that spicy kick.
- Replace the gin with vodka for a cleaner citrus flavour, or bourbon for a richer winter version.
- Serve it over ice with a splash of soda water if you’d rather sip it as a longer drink.
- Finish with a pinch of flaky sea salt to bring the citrus and ginger into balance.
