“Uhh, I don’t know, make me something tasty. I like Whiskey.”
… is what we hear from guests a lot. They see the bar and say they’d love a cocktail, but then suggest Chris just makes them that tastes good. (No problem!)
Feeling a bit worn down from a long day, Chris decided to make a nice, easy cocktail that could also pass for something fancy. And that’s how the Raspberry Whiskey Sour was born. (Notice: Not a lot of effort on the cocktail name either!)
This one’s a fairly standard Whiskey Sour, with some of the sweetener replaced with Chambord. It adds sweetness and the nice raspberry flavor, without requiring the effort of fresh fruit. Then he topped the whole thing off with sparkling water and served it in a Collins glass and … voila!
If you’re looking for an easy crowd pleaser that makes you look like a bar genius, I highly recommend adding this one to your “go to” list for guests.
Raspberry Whiskey Sour
Equipment
Ingredients
- 1.5 oz Rye Whiskey We used Dickel
- 0.5 oz Raspberry Liqueur We used Chambord
- 1 oz Lemon Juice
- 0.5 oz Simple Syrup
- 0.75 oz Egg Whites
- 2 oz Soda Water
- 3 dashes Peychaud's Bitters
Instructions
- Combine everything except soda water and bitters into a shaker tin. Dry shake.
- Add ice and shake once again.
- Strain into a Collins glass that has been half-filled with ice.
- Top with soda water.
- Add three dashes of bitters to the top of the cocktail, and add a lemon peel.
Raspberry Whiskey Sour
Equipment
Ingredients
- 1.5 oz Rye Whiskey We used Dickel
- 0.5 oz Raspberry Liqueur We used Chambord
- 1 oz Lemon Juice
- 0.5 oz Simple Syrup
- 0.75 oz Egg Whites
- 2 oz Soda Water
- 3 dashes Peychaud's Bitters
Instructions
- Combine everything except soda water and bitters into a shaker tin. Dry shake.
- Add ice and shake once again.
- Strain into a Collins glass that has been half-filled with ice.
- Top with soda water.
- Add three dashes of bitters to the top of the cocktail, and add a lemon peel.
