This sage gin sour is bright, herbal, and refreshing, with tart lemon and botanical gin balanced by earthy sage syrup. An optional egg white gives it a silky, cloud-soft foam that makes it feel extra special.

Two coupe glasses filled with a frothy, pale cocktail garnished with purple flowers, placed on a wooden board with gin and sage liqueur bottles in the background.

This sage gin sour is what I reach for when I want a gin cocktail that feels a little special but still goes down easy. It's bright, herbal, and refreshing, the kind of drink that works just as well on a quiet evening as it does when friends are over, and I want something that looks like I fussed.

The flavor is all about balance. Tart lemon and botanical gin get rounded out by sage syrup, which adds a wonderful earthy depth that keeps the drink from tasting like your average sour. If you add the egg white, it whips up into a silky, cloud-soft foam that sits atop all that citrus and herbs, so every sip is creamy and bright at the same time. It's a small step that makes the whole thing feel luxurious.

And it's genuinely simple to make. A quick stir, a vigorous shake, and you've got a sage gin sour that tastes as if it came from a cocktail bar, with hardly any effort at all.

Another sip you might enjoy is my smoky mezcal sage cocktail.

Sage Gin Sour

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A bright and refreshing sage gin sour made with gin, fresh lemon, and earthy sage syrup. Add an egg white for a silky, foamy top.

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Prep Time 5

Total Time 5

Servings: 1 cocktail

Course: Cocktail

Ingredients

2 ounces gin
1 ounce lemon juice
½ ounce sage syrup
½ to 1 ounce egg white optional - see notes
Sage leaf or flowers to garnish

Method

Add the gin, lemon juice, sage syrup, and egg white to a jar or cocktail mixer. Add ice and stir until very cold.
2 ounces gin, 1 ounce lemon juice, ½ to 1 ounce egg white
Strain into a shaker and either shake vigorously for 30 seconds or use an electric whisk until very foamy.
Pour into a coupe glass and garnish with a sage leaf or sage flowers.
Sage leaf or flowers

Video

Notes

Egg whites: For ease, I often use parteurized egg whites from a carton to add the signature foam and creamy mouthfeel. If you decide to skip the egg white, simply shake on ice, strain, and serve.

Whisk: I love using an electric milk frother for foamy cocktails as it froths them really well. If you use one, you'll need less egg white than if you shake the cocktail.