A Raspberry Sour is one of those cocktails that hits just the right balance-fruity, tart, and just sweet enough, with a smooth, frothy finish. It’s a fresh twist on the classic sour cocktail, and I’ve made this drink countless times-here’s a tip I learned along the way: muddling the raspberries really well makes all the difference in flavor and color. Whether you’re mixing one up for a summer gathering or just treating yourself after a long day, this one’s a crowd-pleaser.
Raspberry Sour
What You’ll Need
Prep time: 5 minutes
Serves: 1
Glass: Coupe or Old Fashioned
Make-ahead: You can prep the raspberry puree and lemon juice a few hours ahead and keep them chilled
Ingredients
– 6-8 fresh raspberries (or thawed frozen raspberries)
– 22 ml (0.75 oz) freshly squeezed lemon juice
– 15 ml (0.5 oz) simple syrup (1:1 sugar to water)
– 30 ml (1 oz) egg white or aquafaba (*chickpea brine for a vegan option*)
– 60 ml (2 oz) gin or vodka
– Ice cubes, for shaking
Optional garnish:
– A few whole raspberries
– Lemon twist
Method
- Muddle the raspberries. In a cocktail shaker, crush the raspberries until they’re fully broken down and juicy. This releases their sweet-tart flavor and gives your drink that gorgeous ruby color.
- Add the rest of the ingredients. Pour in the lemon juice, simple syrup, spirit, and egg white or aquafaba. Don’t add ice yet.
- Dry shake. Shake everything vigorously without ice for about 20 seconds. This helps the egg white or aquafaba froth up for that signature creamy top.
- Shake with ice. Now add a handful of ice and shake again-hard-for another 15-20 seconds. The drink should feel icy cold in your hands.
- Strain and serve. Strain into a chilled coupe or Old Fashioned glass. Garnish with a few raspberries or a twist of lemon peel.
Tips & Tricks
– No cocktail shaker? A mason jar with a tight lid works just fine.
– Make it ahead: Mix the lemon juice and syrup up to a day in advance. Keep it in the fridge until you’re ready to shake.
– Want to lighten it up? Use half the syrup or swap in a drizzle of honey or maple syrup for a natural touch.
– Using aquafaba? It gives the same frothy texture as egg white and adds a slightly earthy note-great for a plant-based version.
– Fresh vs. frozen raspberries: Frozen work well too-just thaw them first so they’re easy to muddle.
Flavor Notes
Raspberry Sours are all about contrast. The lemon brings brightness, the raspberries add a juicy tartness, and the simple syrup ties it all together. The egg white (or aquafaba) gives the drink its smooth body and that light, foamy top.
I thought I’d share one of my favorite after-dinner cocktails because it’s not just pretty-it’s packed with flavor and feels like a little celebration in a glass.
Serving Suggestions
This cocktail pairs beautifully with:
Cheese Boards
The sharp citrus and berry notes cut through soft cheeses like Brie or goat cheese. Add a few salty crackers and dried fruits for balance.
Grilled Chicken
The smoky, savory flavor of grilled meats works surprisingly well with the fresh tang of a Raspberry Sour.
Chocolate Desserts
Raspberries and chocolate are a classic combo. Try this cocktail with a slice of flourless chocolate cake or chocolate mousse for a decadent treat.
Variations to Try
Basil Raspberry Sour
– Muddle a couple of fresh basil leaves with the raspberries for a herbaceous twist.
Sparkling Raspberry Sour
– After straining, top the drink with a splash of sparkling water or a bit of champagne for a bubbly finish.
Raspberry Sour Slush
– Blend all the ingredients with a cup of ice for a frozen cocktail that’s perfect for hot days.
Virgin Raspberry Sour
– Skip the alcohol and use sparkling water instead. It’s just as refreshing and makes a great mocktail.
Storage
– If you’re prepping for a party, you can mix the lemon juice and syrup in advance and store in the fridge for up to 24 hours.
– Once mixed with raspberries or egg white/aquafaba, it’s best to serve immediately to keep that frothy top.
– Leftover raspberry puree can be refrigerated for up to 2 days or frozen in ice cube trays for future drinks.
FAQs
Can I use frozen raspberries?
Yes! Just thaw them first so they’re easy to muddle and release more juice.
What’s the best spirit to use?
Gin adds botanical depth, while vodka keeps things clean and lets the raspberry shine. Bourbon adds a warm, rich twist if you’re feeling adventurous.
Is the egg white safe?
If you’re concerned, use pasteurized egg whites or switch to aquafaba (the liquid from canned chickpeas)-it’s a great vegan alternative and just as frothy.
Can I reduce the sugar?
Absolutely. Use less simple syrup or try a sugar-free sweetener like stevia. You can also use honey or agave syrup for a more natural option.
Can I make a big batch?
Yes! Mix everything except the egg white and ice in a pitcher. Shake individual servings with egg white and ice when ready to serve for the best froth.
This Raspberry Sour has been my go-to cocktail for summer nights on the patio. It’s got just enough zing to wake up your taste buds and enough sweetness to feel like a treat. Whether you stick with the classic or mix it up with a variation, it’s a drink that always impresses. Cheers!
