A sweet yet tart Gooseberry Sour cocktail

This refreshing cocktail was created by Joe Johnston, operations manager at the Camberwell Arms in south London.

 

The Gooseberry Sour is a blend of tartness and sweetness, where tangy citrus is balanced by sweet cherry molasses and herbaceous sweet red vermouth. Pubs and bars can also produce their own gooseberry-infused vodka to create a point of difference with their serves.

 

Ingredients

For the gooseberry-infused vodka

• 300g gooseberries (fresh or frozen)
• 750ml bottle good-quality vodka
• 200g sugar

To serve

• 50ml gooseberry-infused vodka
• 15ml lemon juice
• 15ml sweet red vermouth
• 1 egg white (or Ms Better’s Foaming Bitters)
• A drizzle of sour cherry molasses (optional)
• Lemon peel to garnish (optional)

Method

Wash the gooseberries thoroughly and remove any stems. Prick the skins of the gooseberries with a fork to release their juices. 

 

Place the gooseberries in a clean glass jar and sprinkle the sugar over them evenly.

 

Pour the vodka over the gooseberries, ensuring they are fully submerged. Seal the jar tightly with a lid or cover with plastic wrap. Store in a cool, dark place for at least 48 hours, shaking it gently once or twice a day to mix the ingredients.

 

After the infusion period, strain the infused vodka through a fine-mesh sieve or cheesecloth to remove the gooseberry solids. Store the vodka in a clean bottle or jar until ready to use.

 

To serve

In a cocktail shaker, combine the gooseberry-infused vodka, lemon juice, sweet red vermouth and egg white (or Ms Better’s Foaming Bitters if using).

 

Dry shake the ingredients vigorously (without ice) for about 10-15 seconds to emulsify the egg white.

 

Add a handful of ice cubes to the shaker and shake again until well chilled, about 15-20 seconds.

 

Double-strain the cocktail into a coupe glass to remove any ice shards and foam. Garnish with a drizzle of cherry molasses and/or lemon peel if desired and serve immediately.