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Clementine sour recipe

Clementine sour recipe

4 ratings

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
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    15g 16%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 15.7g Protein 2g Fibre 0.4g


  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.

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