We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake Carbohydrate 12.9g Protein 0.5g Fibre 0.9g
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
Before you comment please read our community guidelines.