The cousin of the whiskey sour, just with gin. Personally I prefer it because of its botanical taste that in my opinion goes quite well with the lemon taste and the home-made brown sugar syrup that I used.
2 ounces London dry gin
1 ounce lemon juice, freshly squeezed
1/2 ounce symple syrup (homemade with brown sugar)
1/2 ounce egg white
Lemon twist to garnish
How did I do
I dry shaked gin, lemon juice, syrup and egg white for about 20 seconds.
I added ice and shaked generously again.
I poured, garnished and served.