Bayab Negroni Sour

A vibrant, textural twist on the classic Italian aperitivo that seamlessly merges bitter botanicals with bright, silky citrus. Featuring Bayab Classic Gin, this sour balances bold baobab-driven African botanicals and piney juniper against the bittersweet depth of Campari and rich sweet vermouth. Topped with a dense, velvety egg white foam and fresh lemon acidity, it delivers an invigorating, well-rounded drinking experience from first sip to finish.


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Bayab Negroni Sour

Ingredients

Other Ingredients

  • 0.50 oz Dolin Rouge Vermouth de Chambéry
  • 0.50 oz Campari
  • 0.75 oz Fresh Lemon Juice
  • 0.50 oz Simple Syrup
  • 1 Egg White (or 0.75 oz Fee Foam)
  • Orange Twist (for garnish)
  1. Combine the Bayab Classic Gin, Dolin Rouge vermouth, Campari, fresh lemon juice, simple syrup, and egg white (or Fee Foam) in a cocktail shaker.
  2. Dry-shake vigorously without ice for 10–15 seconds to emulsify the foam.
  3. Open the shaker, fill with cubed ice, and wet-shake vigorously for another 10–12 seconds until thoroughly chilled.
  4. Double-strain through a fine-mesh strainer into a chilled coupe glass.
  5. Express an orange twist over the foam and rest it neatly across the rim.
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