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Raspberry whisky sour recipe

8 ratings

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
Vegan
Vegetarian
Dairy-free

Ingredients

50g raspberries, plus 6 to garnish
50g caster sugar
6 ice cubes
100ml whisky
40ml lemon juice (roughly half a lemon)

If you do not have a cocktail shaker, you can use a tightly sealed jam jar instead.

Each serving contains

Energy
680kj
162kcal 8%
Fat
0g 0%
Saturates
0g 0%
Sugars
13g 14%
Salt
trace 0%

of the reference intake
Carbohydrate 12.9g Protein 0.5g Fibre 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