Clementine sour recipe
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
- Dairy-free
- Gluten-free
- Vegetarian
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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Shop ingredientsEach serving contains
- Energy
- 760kJ 182.0kcal
- Fat
- 0g
- Saturates
- 0g
- Sugars
- 15g
- Salt
- 0.1g
of the Reference intake
Carbohydrate 15.7gProtein 2.0gFibre 0.4g
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- 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.
- 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.
- Garnish with a slice of clementine and a sprig of sugared rosemary.
- See more Cocktail and drinks recipes
