Raspberry Gin Sour Recipe

Introduction

The Raspberry Gin Sour is a refreshing twist on the classic sour cocktail, blending tart raspberries with crisp gin and a frothy egg white finish. It’s perfect for summer evenings or any time you want a bright, fruity drink with a smooth texture.

Ingredients

• 2 oz gin
• 1 oz fresh lemon juice
• 1 oz simple syrup
• 6-8 fresh raspberries
• 1 egg white or 1 oz aquafaba for a vegan alternative
• Ice for shaking and chilling
• Dash of Angostura bitters for garnish (optional)

Instructions

1. Step 1: Place your serving glass in the freezer to keep your cocktail refreshingly cold.
2. Step 2: In a cocktail shaker, combine the raspberries and simple syrup. Use a muddler or the back of a spoon to crush the raspberries into a juicy pulp.
3. Step 3: Pour in the gin, lemon juice, and egg white (or aquafaba). Do not add ice yet.
4. Step 4: Seal the shaker and shake vigorously for about 15 seconds. This step helps emulsify the egg white and create a thick foam.
5. Step 5: Add a handful of ice to the shaker, then shake for another 15-20 seconds until the shaker feels icy cold.
6. Step 6: Using a fine mesh strainer, double strain the cocktail into your chilled glass to remove raspberry seeds and create a smooth texture.
7. Step 7: Top with a few fresh raspberries on a cocktail pick or a lemon twist.
8. Step 8: Optionally, add a dash of Angostura bitters to the foam for extra flavor and visual appeal.

Tips & Variations

• Use fresh, ripe raspberries for the best flavor and natural sweetness.
• For a vegan version, aquafaba works well to create the signature foam without egg.
• If you prefer a less tart drink, reduce the lemon juice slightly or increase the simple syrup to taste.
• Experiment with different gins—floral or citrus-forward varieties complement the raspberries nicely.

Storage

This cocktail is best enjoyed immediately for the freshest taste and optimal foam texture. If you need to prepare the raspberry syrup in advance, store it in an airtight container in the refrigerator for up to one week. Avoid storing the mixed cocktail as the foam will collapse and flavors may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cocktail without egg white?

Yes, you can substitute egg white with 1 oz of aquafaba for a vegan-friendly foam. Alternatively, simply omit it, but the drink will lack the characteristic frothy texture.

What if I don’t have fresh raspberries?

Fresh raspberries are recommended for their vibrant flavor, but if unavailable, frozen raspberries can be used. Thaw them completely and drain any excess liquid before muddling to avoid diluting your cocktail.

Raspberry Gin Sour Recipe

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★★★★★

4.9 from 70 reviews

The Raspberry Gin Sour is a refreshing and vibrant cocktail that combines the floral notes of gin with the tartness of fresh raspberries and lemon juice. Enhanced by a silky foam made from egg white or a vegan aquafaba alternative, this drink offers a smooth texture and a beautiful presentation, perfect for a sophisticated gathering or a relaxing evening.

• Author: Tim
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 cocktail 1x
• Category: Cocktail
• Method: Shaking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Cocktail

• 2 oz gin
• 1 oz fresh lemon juice
• 1 oz simple syrup
• 6–8 fresh raspberries
• 1 egg white or 1 oz aquafaba (for a vegan alternative)
• Ice for shaking and chilling

For Garnish (Optional)

• Dash of Angostura bitters
• Fresh raspberries or a lemon twist

Instructions

1. Chill the Glass: Place your serving glass in the freezer to ensure your cocktail remains refreshingly cold when served.
2. Muddle Raspberries and Syrup: In a cocktail shaker, combine the fresh raspberries with simple syrup. Use a muddler or the back of a spoon to crush the raspberries until they become a juicy pulp, which will infuse the syrup with vibrant raspberry flavor.
3. Add Liquids and Egg White: Pour the gin, freshly squeezed lemon juice, and egg white (or aquafaba for a vegan version) into the shaker. Avoid adding ice at this stage to allow proper emulsification of the egg white.
4. Dry Shake: Seal the shaker tightly and shake vigorously for about 15 seconds. This dry shake is essential to create a rich, frothy foam from the egg white that gives the cocktail its smooth texture.
5. Shake with Ice: Add a generous handful of ice to the shaker and shake again for 15-20 seconds until the shaker feels cold. This chills and dilutes the cocktail to perfection.
6. Double Strain: Using a fine mesh strainer, pour the cocktail into your chilled glass while removing raspberry seeds and pulp, resulting in a silky smooth drink.
7. Garnish and Serve: Finish your cocktail by adding a few fresh raspberries on a cocktail pick or a lemon twist on top. Optionally, add a dash of Angostura bitters onto the foam to enhance flavor and presentation.

Notes

• For a vegan version, substitute egg white with aquafaba (the liquid from canned chickpeas).
• Double straining is important to achieve a smooth texture without raspberry seeds.
• If you prefer a sweeter cocktail, adjust the amount of simple syrup to taste.
• Using fresh lemon juice is crucial for the perfect balance of tartness.
• Ensure the glass is well chilled to keep the cocktail cold longer.
• Handle the egg white safely by using the freshest eggs or pasteurized egg whites if preferred.

Keywords: Raspberry Gin Sour, Gin Cocktail, Raspberry Cocktail, Sour Cocktail, Shaken Cocktail, Summer Drink, Refreshing Cocktail