Raspberry bourbon sour
Prep time: 10 minsTotal time: 
Raspberry bourbon sour
Bring a pop of colour to a garden gathering with this vibrant cocktail using in-season raspberries. If you’re not a fan of bourbon, simply swap it out for your favourite spirit
Prep time: 10 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 50g granulated sugar
- 10 raspberries
- juice of 1 lemon
- 120ml bourbon
- dash of Angostura bitters
- 1 medium egg white* (optional)
- ice
To serve
- raspberries
- lemon slice garnish
Step by step
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Put the sugar in a pan with 50ml water and heat gently, swirling the pan occasionally, for 2-3 minutes or until the sugar has dissolved and the liquid is clear. Remove from the heat and set aside to cool.
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Once cooled, put 30ml of the sugar syrup in a cocktail shaker with the raspberries. Muddle together, then add the lemon juice, bourbon, dash of Angostura bitters and egg white, if including. Vigorously shake for 10-15 seconds, then add ice and continue to shake until the outside of the cocktail shaker is icy. Double strain into two short, ice-filled glasses, and serve with a raspberry and lemon slice garnish.
*This recipe contains raw egg.
