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Raspberry whisky sour recipe

Raspberry whisky sour recipe

11 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

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

  1. Place the 6 raspberries and 2 low-ball whisky glasses into the freezer to chill.
  2. 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.
  3. 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.
  4. Add 4 ice cubes, the whisky and lemon juice, cover with the lid and shake for 15 secs.
  5. 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

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