The British Navy popularised, if not invented, the Sour. Rum was available in the Caribbean and didn't spoil during long seafaring trips (like beer did), so it became the official drink of the British Navy. To help combat scurvy the sailors often mixed their rum with lime juice, and this led to the nickname 'limeys'.

The first known recipe for a Sour appears in Jerry Thomas' 1862 The Bartenders Guide, which included: Brandy Sour, Rum Sour and our favourite: The Gin Sour.

• ATMOS dry gin (2 shots: 60 ml)
• Lime Juice (1 shot: 30 ml)
• Simple Syrup (sugar syrup) (1/2 shot: 15 ml)
• Egg white (1/2 shot: 15 ml). You can use more if you like it extra fluffy
• Aromatic Bitters to garnish

• Pour all the ingredients (excluding Bitters) into a cocktail shaker without ice and shake vigorously to get the meringue-like froth going.
• Add ice and shake again until well-chilled.
• Strain into a glass.
• Decorate the froth with 3-5 drops of Bitters.
• Garnish with a twist of lime if you like.

• The Gimlet: Leave out the egg white and bitters and you've got a fantastic refreshing cocktail perfect for long sailing trips. You'll be guaranteed not to get scurvy.
• Southside: a small variation on the Gimlet; add a sprig of mint in the shaker for extra zing (6-8 leaves). Garnish with a mint leaf (smacked to release the oils).

• Sugar Syrup: You can buy sugar syrup at your local bottle shop, however, it's easy to make. Use equal parts sugar and water (1 cup each). Put them in a pot and heat gently, stirring until sugar is dissolved and then let it cool. You can store it in the fridge for up to a month.
• Fluffy Stuff: You can use fresh egg white, however, if you're worried about this you can buy pasteurised egg white in a carton at your supermarket. If you don't eat eggs, you can use Aquafaba as a replacement (chickpea water).