Raspberry Sour
- 5 min
- Serves 2
- 6 ingredients
5 minutes to prep. A bright, tangy cocktail that balances the honey's natural sweetness with fresh raspberries' tartness and the bold character of whiskey. The dry shake creates a silky froth, and double‑straining yields a crystal‑clear drink perfect for an evening sip.
Free. No account needed.
Method
Add the whiskey (or bourbon), lemon juice, honey, egg white, and muddled raspberries to a cocktail shaker.
Perform a dry shake (shake without ice) for about 10‑15 seconds to emulsify the egg white and create a frothy texture.
Kitchen notes · Added by ReelsMeals: Dry shake turns the egg white frothy. Seal the shaker securely before shaking without ice.
Add a generous amount of ice to the shaker and shake vigorously for 15‑20 seconds until the mixture is well‑chilled.
Kitchen notes · Added by ReelsMeals: Drink is well chilled after shaking with ice. Shake until the outside of the shaker feels cold.
Double‑strain the cocktail through a fine‑mesh strainer into a chilled rocks glass filled with fresh ice, ensuring no raspberry seeds or pulp pass through.
Kitchen notes · Added by ReelsMeals: Fine strainer catches raspberry seeds and pulp. Double-strain into the chilled glass.
Garnish with a few fresh raspberries or a lemon twist, if desired, and serve immediately.
Tips while you cook
- Muddle raspberries before shaking
- Combine the raspberries with the other ingredients in the shaker before any shaking step.
- Dry shake to emulsify egg white
- Perform a shake without ice for 10‑15 seconds before adding ice.
- Double‑strain for a clear drink
- Use a fine‑mesh strainer when pouring into the glass to remove seeds and pulp.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Steven Fingar’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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