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Clementine sour recipe

Clementine sour

Put a festive spin on the classic whisky sour with seasonal clementines, a welcome addition to your cocktail making repertoire. Garnish with a sprig of sugar-coated rosemary to round off the presentation of this stunning cocktail.

See method
  • Makes 1
  • 35 mins to prepare
  • 182 calories / serving

Ingredients

  • 10ml sugar syrup
  • 15ml lemon juice
  • 50ml Tesco Special Reserve Scotch Whisky
  • 15ml pasteurised egg white, plus extra for the rosemary sprig
  • 25ml freshly squeezed clementine juice
  • ice cubes
  • 1 clementine, sliced
  • 1 sprig rosemary
  • Caster sugar

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Each serving contains

Energy
760kJ 182.0kcal
9%
Fat
0g
low0%
Saturates
0g
low0%
Salt
0.1g
low1%
Sugars
15g
high16%

of the Reference intake

Carbohydrate 15.7gProtein 2.0gFibre 0.4g

Method

  1. Wash and dry your rosemary sprig carefully with kitchen paper. Dip into pasteurised egg white beaten until frothy, then shake off any excess. Roll in caster sugar scattered over a baking sheet, until evenly coated. Set on a wire rack for 30 mins to harden.
  2. Put the sugar syrup in a cocktail shaker with the lemon juice, whisky, pasteurised egg white and freshly squeezed clementine juice. Half-fill with ice and shake well. Strain into a Martini glass.
  3. Garnish with a slice of clementine and a sprig of sugared rosemary.
      • Drinkaware

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