This pairing screams summer! Watermelon, fresh herbs, and lemon, it’s refreshing, light and healthy. I used Crows gin, it is the first gin distillery in the Philippines and it is delicious. They use 23 botanicals inspired by filipino herbs and citrus and you can tell because it is bursting with flavor. I wanted to keep the cocktail simple by bringing out the flavor of the gin but also make it summery and fun.
If you’ve never had a sour or a cocktail using egg whites do not be scared. It really adds no flavor, just a wonderful frothy texture. Try to separate the egg white in a small bowl first so you make sure not to get any yolk in your drink, that you will taste!
I got the recipe from a beautiful blog called Ful-Filled. Labneh is a mediterranean spread made of strained greek yogurt, so it has the consistency of cream cheese but more of a yogurt flavor. Labneh is a good source of protein, probiotics and calcium. With the added herbs and lemon it is wonderful as a dip or spread. You can make this for breakfast, appetizers or an open-faced sandwich.
Watermelon Gin Sour
- 1/2 cup fresh watermelon, cut into chunks
- 1 tbsp simple syrup
- Juice of 1 lemon about 2oz
- 1 pasteurised egg white or about 2 Tbsp
- 2 oz gin
- Put the watermelon and lemon juice into a cup and muddle. Strain the watermelon through a fine mesh strainer into a cocktail shaker. Add simple syrup, egg white and gin.
- Shake for about 30 seconds until frothy.
- Add ice and shake until chilled. Pour over ice into cocktail glass and garnish with mint, basil, or lemon peel.
Cucumber Herb Lemon Labneh Toast
- 2 cups labneh (Greek yogurt strained overnight + 1 tsp salt )
- zest of 1 lemon, a pinch or two reserved for garnish
- 2 tbsp fresh basil, minced
- 1 tbsp fresh mint, minced
- 1 tsp fresh thyme, minced
- 2 medium cucumbers
- 1 tbsp lemon juice
- 6 thick slices of bread whole wheat bread
- To shave the cucumber, use a vegetable peeler and shave down the length of the cucumber. Discard the first peel that is mostly skin. When you get to the seedy center rotate and shave the opposite side until you reach the seedy center again.
- Add the cucumber to a bowl with lemon juice. Let sit to combine until the labneh is ready and the cucumber is a bit softened.
- To make the labneh put greek yogurt in a cheese cloth and let sit in the refrigerator overnight.
- In a bowl, mix labneh, herbs, lemon zest until combined.
- Top sliced of bread with labneh, cucumber and garnish with a bit of leftover fresh herbs and lemon zest.
Enjoy ~ Amanda