Let’s Get Blitzen: Cocktail Advent Calendar – Day 8 – Snow Angel. This seasonal spin on the White Lady elevates the classic gin sour with a vanilla syrup and fresh rosemary garnish.
This post is sponsored by Georgian Bay Spirit Co.
First cousin to the Sidecar, the White Lady is typically made with London Dry Gin, Cointreau, lemon juice, a splash of simple syrup and finished with an egg white for a velvety texture.
The secret to recreating a classic is starting with premium ingredients. I’ve used Georgian Bay Gin as the foundation for this cocktail. Georgian Bay Gin is made with juniper hand-picked from the area alongside other botanicals including coriander, orange peel, lemon peel, angelica root, and grains of paradise.
It is a London Dry style gin crafted in small batches and available for purchase at the LCBO for $34.95.
There are several different styles of gin including: London Dry, Old Tom, Genever, New-Style, and Plymouth. London Dry is really the benchmark for all other styles of gin with its prominent rounded juniper flavour profile complemented with notes of citrus and bottled at 40% ABV or higher.
It makes for the perfect foundation for countless cocktails because the botanical blend serves to enhance the other flavours you introduce to the drink – be it tart citrus juice or a bitter amaro.
In this cocktail, the orange liqueur draws out the notes of orange peel in the Georgian Bay Gin, the lemon juice highlights the lemon peel, and the vanilla syrup is a beautiful counterpoint to the coriander. The egg white finish creates a luxurious velvety mouthfeel and can be swapped out for 3/4 ounce of aquafaba (chickpea brine) for a vegan alternative.
- 1½ oz Georgian Bay Gin
- ¾ oz Grand Marnier
- ¾ oz lemon juice
- ⅓ oz vanilla syrup
- 1 egg white or ¾ oz aquafaba
- Garnish: sprig of rosemary
- 1 cup sugar
- 1 cup water
- 1 tbsp vanilla extract
Add all ingredients to a shaker and dry shake for 15- 20 seconds. Add ice and shake again until well-chilled.
Strain into a chilled coupe or sour glass. Garnish with a sprig of rosemary.
Combine sugar, water, and vanilla in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Remove from heat and cool to room temperature.
Store syrup in an airtight container in the fridge for up to 3 weeks.
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