Summer Berry Sour
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Fresh raspberries and an edible flower.
- ABV: 14%
Ingredients
- Tanqueray Royale Blackcurrant gin — 1 oz (30 ml)
- Chambord liqueur — ½ oz (15 ml)
- Triple sec liqueur (40%) — ½ oz (15 ml)
- Egg White — 1 fresh
- Lemon juice (freshly squeezed) — 1 oz (30 ml)
- 'Simple' sugar syrup (1 sugar to 1 water) — ½ oz (15 ml)
- Raspberries (fresh) — 3 fresh
How to make it
- Muddle fresh raspberries.
- Add all of the wet ingredients to a shaker tin.
- Dry shake hard and fast, then add ice and wet shake.
A cocktail with raspberry and lemon juice.
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