Gin
Rarner Gin
CHF 30
View BottleThe Gin for the Gin Sour
Lemon, sweetness, egg-white foam — the sour is a test of strength for any gin. The Valais apricot of Rarner Gin pushes back: fruit against acid, mountain against citrus.
Why fruit wins in a sour
Fresh lemon juice swallows delicate botanicals — in a sour only gins with substance survive. The apricot and berry depth of Rarner Gin counterweighs the acidity, while ginger and chili pierce the foam in the finish. A sour with this gin tastes of summer in the Rhône valley.
The recipe
5 cl Rarner Gin, 2.5 cl fresh lemon juice, 2 cl honey-thyme syrup, one egg white. Shake hard without ice first (dry shake), then again with ice, and strain into the glass. Honey syrup instead of sugar syrup is the Valais accent — it joins the apricot for a sour with character.
Salzmann Distillery
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Frequently Asked Questions
Does the sour work without egg white?
Yes — it loses the foam, not the taste. Vegan alternative: aquafaba (chickpea water) foams almost identically.
Why honey syrup instead of sugar syrup?
Honey brings its own aromatics that suit the Valais apricot — the sour turns rounder and more interesting. Just mix 2:1 with warm water.
Which glass for a gin sour?
Classically a coupe or a tumbler — the main thing is pre-chilled, so the foam stays stable.