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Seaside Gin

The Cosmo Sour

Seaside Gin meets the citrus allure of Cointreau

Flavour Profile: Sour, Sweet, Tart

Difficulty: Simple


  • 1.5oz Sheringham Seaside Gin
  • 0.5 Cointreau
  • 1oz Cranberry Juice
  • .25oz Hibiscus Syrup*
  • .25oz Lime Juice
  • 1oz Egg White


In a shaker tin, pour in first the egg white (preferably from an egg), Sheringham Seaside Gin, Cointreau, cranberry and lime juices and the hibiscus syrup. Dry shake the mixture to create foam. Add lots of ice and shake hard for 10 seconds and fine-strain into a chilled martini or coupe glass. Garnish with an orange coin.

*Hibiscus syrup Method:

Add 1 cup water, 1 cup sugar and 1 hibiscus tea bag to a pot and simmer for 10 minutes. Remove the tea bag and let cool down to room temperature before storing in the fridge.

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Created By:

Harry Dosanj

Kelowna, B.C.


Originally from Southampton, England, Harry Dosanj, affectionately known as The Bar Travelling Man, embarked on a journey to Canada in 2008. To his delight, this leap across the pond unexpectedly introduced him to the vibrant world of food and drink, beginning with his time at the restaurant, Poppadoms Taste India. It was here that Harry found himself captivated by the art of mixology, igniting a passion for crafting cocktails. With a 15-year tenure in the food and beverage industry, spanning from Kelowna to Vancouver, Harry brings not only expertise but also an unwavering enthusiasm to every event or special occasion he is a part of. Passionate and seasoned, Harry Dosanj is the perfect mixologist to curate an unforgettable experience for you and your guests. @bartravellingman