Seedlip's Garden Sour

March  3, 2017
0 Ratings
Photo by James Ransom
  • Serves 1
Author Notes

Seedlip is a non-alcoholic spirit from the U.K. (available in our Shop!) that is all about creating a cocktail-like drinking experience for the non-drinker. The Garden Sour uses their Seedlip Garden 108 and an apple-lemon shrub for a bright, refreshing sipper on long, lazy summer days (or any old day!). Find Seedlip here: https://food52.com/shop...Olivia Bloom

What You'll Need
  • For the Apple-Lemon Shrub:
  • 3 lemons
  • 3 green apples
  • 1 cup apple cider vinegar
  • 1 cup white sugar
  • For the Garden Sour:
  • 2 ounces Seedlip Garden 108
  • 1 ounce apple-lemon shrub
  • 1 dash egg white
  • 1 sprig rosemary
  • 1 sprig thyme
  1. For the Apple-Lemon Shrub: Cut up the lemons and apples into medium-sized chunks (no need to peel, core, or de-seed anything). Combine with the sugar and vinegar in a medium-sized bowl or jar. Muddle the ingredients together until they resemble a thick, chunky pulp. Let the mixture sit overnight in a cool place.
  2. For the Garden Sour: Add Seedlip Garden 108 and the sprigs of rosemary and thyme to a cocktail shaker. Shake for several seconds (without ice—this is called a dry shake). Add the ice, the egg white, and the apple-lemon shrub to the shaker. Shake for 60 seconds or until the outside of the shaker is frosty. Strain into your drinking glass of choice, and garnish with the top of the rosemary sprig.

See what other Food52ers are saying.

  • Elizabeth Page
    Elizabeth Page
  • Olivia Bloom
    Olivia Bloom
  • Susan
  • Deborah Lein
    Deborah Lein
Olivia Bloom

Recipe by: Olivia Bloom

Has a soft spot for string cheese.

7 Reviews

Susan July 26, 2017
How to store seed lip once opened?
Pla icing the shrub in a cool place? Refrigerators?
Deborah L. July 10, 2017
"Add the ice"... how much? I see your other Seedlip recipe calls for 6 icecubes but ice isn't listed in the ingredients for this one.
Olivia B. July 10, 2017
Hi Deborah—Fill your shaker about 3/4 of the way full (whether you've got large or small cubes), and that'll do it!
Elizabeth P. July 10, 2017
For the "dash of egg white"... is there such a thing as dried egg white? Or does this require separating an egg and scooping out a bit of wet egg white?
Olivia B. July 10, 2017
Hi Elizabeth! Yes, typically you'd separate the egg white from the yolk and add that into the second shake with the ice and shrub. There is such a thing as powdered egg white—I poked around on the internet and saw a few posts that have tried cocktail-making with it, but I can't speak to the results myself. The real egg white gives the cocktail a really light, frothy consistency that you may not achieve with the powdered stuff. Hope this helps!
tia July 10, 2017
So, is this supposed to use the whole egg white? Or literally a dash (like, less than half a tablespoon)?
Olivia B. July 10, 2017
hi tia—Realizing a "dash" is a bit misleading. You can certainly use a whole egg white. If it's too much foam/froth for you, you could use less to your liking.