Gin Campari Sour
If you enjoy a Negroni, try this!
50ml Gin (We used Sipsmith)
25ml fresh lemon juice
20ml sugar syrup
1 egg white
a couple of dashes orange bitters
1 small orange wedge, to garnish
Put your coupe glass into the freezer.
Put the Gin, Campari, lemon juice and sugar syrup into a cocktail shaker with ice and shake for 30 seconds until cold.
Strain the cocktail to remove the ice and put back into a cocktail shaker with the egg and the bitters.
Shake vigorously to emulsify the egg white and to create a foam.
Tip into your glass without straining.
Garnish with the orange wedge.
Hints and Tips
If you are finding it a little too bitter, just tone down the Campari a little, or swap the Campari for Aperol and maybe squeezing a little juice in from your orange wedge.
The method I have given above involves a "reverse dry shake" method, which I found out about here. Technically you can get a froth by shaking all ingredients except the garnish without ice first for 30 seconds, then shake with ice. This is less fiddly as you don't have to strain back into the shaker, but be careful not to undo your hard work getting a good froth when you then add the ice!