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    Blueberry Pancake Sour

    Have your pancakes and drink them, too. One of our favourite brunch cocktails, the Blueberry Pancake Sour combines all the flavours you might associate with an indulgent breakfast, but makes them wonderfully sippable.  
    Taste Sour
    • 50ml Sipsmith® London Dry Gin

    • 1 egg white

    • 60ml maple syrup

    • 50ml freshly squeezed lemon juice

    • Handful of blueberries (around 15)

    • 1

      Add the gin, egg white, lemon juice, and maple syrup to a shaker and shake well without ice (this “dry shake” ensures the egg emulsifies properly)

    • 2

      Muddle blueberries in a cup and add to the mix

    • 3

      Add plenty of ice and shake vigorously

    • 4

      Then double strain into a chilled martini coupe

    • 5

      Garnish with two blueberries and a miniature pancake on a cocktail stick

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