Raspberry whisky sour recipe
Want to use up the bottle of whisky lingering at the back of your kitchen cupboard? Shake up a duo of celebratory cocktails with this raspberry whisky sour recipe that adds a fruity twist to a bartender favourite.
See method- Serves 2
- 5 mins to prepare and 5 mins to cook
- 162 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 50g raspberries, plus 6 to garnish
- 50g caster sugar
- 6 ice cubes
- 100ml whisky
- 40ml lemon juice (roughly half a lemon)
Each serving contains
- Energy
- 680kJ 162.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 12.9gProtein 0.5gFibre 0.9g
Method
- Place the 6 raspberries and 2 low-ball whisky glasses into the freezer to chill.
- Add the sugar to a small saucepan with 25ml water and heat over a low heat until the sugar is dissolved. Bring to a simmer, then remove from the heat. Pour into a jug and leave to cool to room temperature.
- Once the syrup is cool, pour 25ml into a cocktail shaker along with the 50g raspberries. Muddle with a wooden spoon to release as much juice as possible from the raspberries.
- Add 4 ice cubes, the whisky and lemon juice, cover with the lid and shake for 15 secs.
- Put an ice cube into each chilled glass. Strain the cocktail through a fine sieve into the glasses. Garnish with the frozen raspberries.
- Tip: There will be enough syrup for more than this recipe, but it keeps, covered, in the fridge for a week.
- See more Cocktail recipes
