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Blue Moon Sour

The Blue Moon Sour is a sophisticated and floral cocktail that combines the botanical notes of gin with the delicate flavor of crème de violette and the tartness of lemon juice. The addition of egg white gives this drink a smooth and frothy texture, making it a perfect choice for an elegant evening.

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Blue Moon Sour

Blue Moon Sour

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Creme de Violette, egg white, Gin, Lemon Juice
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 ounces gin
  • 1/2 ounce crème de violette
  • 1/2 ounce lemon juice
  • 1 egg white
  • Lemon twist for garnish

Instructions

  • Add the gin, crème de violette, lemon juice, and egg white to a cocktail shaker.
  • Shake vigorously without ice (dry shake) to emulsify the egg white.
  • Add ice to the shaker and shake again until well chilled.
  • Strain the mixture into a coupe glass or rocks glass.
  • Garnish with a twist of lemon.
  • Enjoy your elegant Blue Moon Sour!

Notes

Pro Tips

  • Use freshly squeezed lemon juice for the best flavor.
  • The dry shake is essential for creating a rich, frothy texture with the egg white.
  • Chill your glass in the freezer before preparing the cocktail to keep it cool longer.
  • To express the oils from the lemon twist, twist it over the drink before garnishing.
See also  Candyland Crush
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Blue Moon Sour is a delicate balance of floral, citrus, and botanical flavors. The gin provides a robust and aromatic base, while the crème de violette adds a subtle floral note. The lemon juice introduces a tart brightness, and the egg white gives the cocktail a luxurious, frothy texture. Garnished with a lemon twist, this drink is both visually appealing and delightful to sip, making it an excellent choice for any elegant occasion.

Blue Moon Sour
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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