What would you say to a cocktail party? Whether with a few girlfriends for a bachelorette party, or for the immediate family you just announced your engagement to? Future mothers-in-law sipping sangria, dads sipping an old fashioned, but what about the groom's sister, a vegan who adores fluffy cocktails? The recipe for the sweet and sour, citrus and floral Sour in Blossom is brought to you by the Brno bar 4pokoje, whose name evokes four different businesses in one - a café in the morning, a bistro at noon, a cocktail bar in the evening and a non-stop party at night.
Sour in Blossom
30 ml of gin
20 ml limoncello
20 ml lemon juice
10 ml sugar syrup
20 ml aquafaba or egg white
2 drops of rose water
dried rose petals and lemon zest for decoration
Mix all ingredients in a shaker. Watch out for the rose water, which is very aromatic. In the second stage you want to whisk the liquid - either help yourself with a stick blender or shake 'dry' with just one ice cube so far (and shake really hard, no stirring). Now you need to chill the cocktail. Fill the shaker with ice until it is full and stir once more. Strain through a strainer into a wide chilled glass, garnish the froth with dried rose petals and garnish with lemon zest. 
TIP! The egg white, which is classically used in the cocktail, can easily be replaced by aquafaba - i.e. brine from canned chickpeas or water from boiled chickpeas. This way you can replace the egg not only in the cocktail, but also in cooking. We use aquafaba routinely at 4rooms and believe me, you won't know the difference. Even vegans or raw egg opponents won't be deprived of the fluffy, smooth foam that is so typical of sour cocktails.
Text: Kateřina Kristová | Photo: Michaela Dobiášová
