Spring Raspberry Citrus Sour
By Emily Laurae Carter
Spring Raspberry Citrus Sour
By Emily Laurae Carter
Yield/Serves:
2 Cocktails
Cocktail:
For the Raspberry and Rosemary Simple Syrup:
- 2 oz orange juice
- 1/2 oz Raspberry simple syrup infused with rosemary
- 3/4 oz Triple sec
- 1.5 oz Vanilla vodka
- 1 teaspoon vanilla extract
- 1 egg white (1 for two cocktails)
For the Raspberry and Rosemary Simple Syrup:
- 1 cup (240 g) Water
- 1 cup (200 g) Granulated Sugar
- 1/2 cup Raspberries, muddled
- 1 sprig of rosemary
For the Cocktail: Add all ingredients into a shaker and dry shake for 15 seconds
Add ice, then shake for another 10 seconds
Strain into a chilled coupe glass, garnish with a cocktail pick of fresh raspberries and enjoy!
For the Raspberry and Rosemary Simple Syrup: Pour your measured water and sugar into a saucepan and heat on medium
Cook, stirring the mixture until your sugar has completely dissolved.
Add muddled raspberries and rosemary and continue heating for 30 seconds before removing from heat
Allow syrup to infuse for half an hour as the simple syrup cools completely - strain and use!
Add ice, then shake for another 10 seconds
Strain into a chilled coupe glass, garnish with a cocktail pick of fresh raspberries and enjoy!
For the Raspberry and Rosemary Simple Syrup: Pour your measured water and sugar into a saucepan and heat on medium
Cook, stirring the mixture until your sugar has completely dissolved.
Add muddled raspberries and rosemary and continue heating for 30 seconds before removing from heat
Allow syrup to infuse for half an hour as the simple syrup cools completely - strain and use!