Sourise

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Raspberries
• ABV: 18%

Ingredients

• Raspberries (fresh) — 5 fresh
• Rémy Martin 1738 Cognac — 2 oz (60 ml)
• Giffard Orgeat Syrup — ¼ oz (7.5 ml)
• Lemon juice (freshly squeezed) — ½ oz (15 ml)
• Sugar syrup — ¼ oz (7.5 ml)
• Pasteurised egg white — ½ oz (15 ml)

How to make it

1. DRY SHAKE all ingredients (without ice).
2. SHAKE again with ice and fine strain into chilled glass.
3. Strain into a chilled glass.

A refreshing cocktail with cognac and raspberries.

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