Old Tom China-China Sour Slush

An aromatic gin sour with bitter orange amer, fresh lemon, honey syrup, and a silky egg-white finish for a polished cocktail-hour pour.

Ingredients

Serves 8

Make these preparations before you start the machine.

Syrup

You need 90 ml for this batch

Makes 120 ml — 30 ml left over

Cooling

Let cool completely before using in the cocktail base.

1
Measure the base
Add the Old Tom gin, Bigallet China China Amer, lemon juice, honey syrup, egg white, simple syrup, and water to a large pitcher or mixing container.
2
Blend until smooth
Whisk thoroughly or briefly blend the mixture so the syrups dissolve and the egg white is fully incorporated.
3
Chill the mixture
Refrigerate the base until cold before adding it to the machine; a colder mix gives a smoother finished pour.
4
Freeze and serve
Pour the chilled base into the slush machine and run until thick and icy, then serve in chilled glasses.

Chill the mixed base before adding it to the machine so it reaches serving texture faster and more evenly.
Whisk or briefly blend the egg white into the liquid base until smooth before freezing to help keep the texture silky.
Use fresh lemon juice for the cleanest sour edge against the honey and bitter orange amer.
If the machine has been running for a while, give the hopper a gentle stir before serving to keep the foamy egg-white texture even.

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