Sourz Raspberry, 70 cl

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In this case, instead of using an infused raspberry syrup, we muddle the raspberry with some simple syrup to get the gorgeous color and taste of the berry. Shake for 10-12 seconds and strain into a mixing glass. Again, it will take some time to strain because of the raspberry pulp. If you don’t have a latte whisk, add the egg white or aquafaba to the shaker and shake for 30 seconds.

Sourz Raspberry Liqueur 70cl - Tesco Groceries

This gives the raspberry syrup the taste of fresh raspberries instead of cooked raspberries. Think of the taste of sugared raspberries versus raspberry jam. They both taste like raspberries, but cooked raspberries taste sweeter and softer with less of the tartness of the fresh berries with sugar. For more on the Whiskey Sour, its storied history and how to make a classic sour, read How to Make a Classic Whiskey Sour. Flavors in this Raspberry Sour Raspberry Sour If you don’t have a handheld electric latte whisk, use the dry shake/wet shake alternative described above.Add the egg white and aquafaba and use a latte whip on it for 10-20 seconds. Pour into a chilled coupe and garnish with raspberries on a skewer. If you prefer, use raspberry syrup instead of muddling raspberries. It’s a bit faster, and the taste will be closer to that of raspberry jam than fresh raspberries. To add that huge hit of silkiness and bed of foam to the top I added an egg white, but aquafaba is a better option for vegans. Both add a creaminess to the mouthfeel and a lovely bed of foam to rest berries or bitters on. How to Make a Raspberry Sour Raspberry Sour

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So in addition to the fresh raspberries and simple syrup, we’re using lemon juice in the raspberry bourbon sour – has to be fresh – and just a dash of chocolate bitters. The whiskey sour has naval origins. It was originally used by sailors as a means to get their daily ration of citrus to prevent scurvy on long sea voyages. They would take advantage of their watered-down rum, a little citrus, and a bit of sugar to sweeten it up. By the 1860s it had been written down in Jerry Thomas’ The Bar-Tender’s Guide.