Applegreen's Bar Book by John Applegreen (1904, p.22) — Applegreen 1904
| 0.5 whole lemon | Lemon juice (fresh) — juice of half a lemon | base |
| 1 jigger | Plymouth gin | base |
| 1 whole | egg white — white of one egg | other |
| ice — shaved ice | other | |
| 1 tsp | sugar — sugar | sweetener |
- Shake the lemon juice, egg white, sugar, Plymouth gin, and shaved ice well.
- Strain into a thin Burgundy glass.
Ice: Shaved ice
- Nose
- Lemon and clean gin botanicals rise through the foam.
- Palate
- This is useful because it shows the egg-white branch not only inside fizzes but also inside more compact sour service.
- Finish
- The finish is silky, tart, and lightly botanical.
- Summary
- An egg-white gin sour from the silver branch of the sour family.