Raspberry Whisky Sour
Sweet BC raspberry jam brings a rich berry flavour to this seasonal twist on the whisky sour. Bright lemon juice balances the sweetness and egg white creates a silky texture. This cocktail is created with Sanctuary Reserve Edition Single Malt Canadian Whisky.Ingredients
Serves 1
2 oz (60 ml) Sanctuary Reserve Edition Single Malt Canadian Whisky
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) egg white
2 tsp (10 ml) BC raspberry jam
Angostura bitters, for garnish
Instructions
- In a cocktail shaker, combine whisky, lemon juice, egg white and raspberry jam. Dry shake for 10 seconds. Add ice and shake again for 10 seconds. Fine strain into a coupe glass. Garnish with a few drops of Angostura bitters and use a cocktail pick to cut through drops to create a design, then serve.