Tiniest-Thai-tradition: lemon vodka sours

Let's kick off the weekend with a cocktail!  These vodka sours aren't Thai at all but they do go exceptionally well with these lovely spicy cashews  - plus they're just delicious and very very simple.

You'll need a blender and you do need to make a sugar syrup first but do not be put off please!  

The sugar syrup is super easy to make and it'll keep in the fridge for a few weeks.

Make the sugar syrup in advance as it needs to be completely cooled down - just put one cup of sugar and one cup of water into a saucepan and bring to the boil on the lowest heat possible.  Then boil for three or four minutes, remove from the heat, cool then bottle or put into a jar and store in the fridge.

To make vodka sours for two you just tip into a blender:

A handful of ice cubes

Four shots of vodka

Two shots of freshly squeezed lemon juice

One shot of sugar syrup

One egg white

Then blend! Blend until the ice is totally crushed and everything is frothy and delicious. Then serve with a strip of lemon zest if liked - it just adds a bit of interest as otherwise the drink is very white looking.

Simple and absolutely my favourite drink (of the moment).

The Tiniest Thai Rachel Walder vodka sours

Let me know if you like them too!