Over the past few years, we have made many drinks with many ingredients. I am sure you thought for many of the ingredients you would never use them again except for that one drink. This month, being October and the beginning of fall, I had Bourbon on the mind but also a great cocktail, the Raspberry Sour, which uses two of those past ingredients (Orgeat Syrup, Chambord). You may recall we used Chambord in the Sex on The Beach Martini and the Orgeat in past Mai Tai’s. The Raspberry Sour is a great take on a bourbon sour and is given its subtle raspberry flavor from the Chambord and its lightly sweet taste from the Orgeat syrup rather than a simple syrup. I have always enjoyed a good Bourbon or Whiskey sour, and this one is a great way of welcoming the cooler fall weather with a unique cocktail you or your guest will seldom find in a bar or restaurant. Added benefit is that you have a new cocktail to use up that Orgeat syrup and Chambord Liquor. This drink once again utilizes egg whites to create a very frothy foam on the top of the drink making it look very elegant in a frosted coupe glass garnished with fresh raspberries. This is a very velvety drink and the orgeat and toasted almond bitters pair very nicely with the Chambord to give a subtle yet present raspberry and nutty note to the cocktail. Enjoy!!!!
Ingredients:
- Woodford Reserve Bourbon
- Amaretto Disaronno
- Chambord
- Fresh lemon juice
- Orgeat Syrup
- Egg white from one egg
- Toasted Almond Bitters
- Raspberries for Garnish
Tools:
- Oxo two-sided shot glass/jigger
- Coupe Glass (optional – place in freezer to frost)
- Cocktail Shaker
- Egg Separator
- Small Strainer
- Cocktail Pick
Directions:
- Fill cocktail shaker (no ice) with the following ingredients for one cocktail.
- Bourbon – 1 ½ oz
- Amaretto Disaronno ½ oz
- Chambord ½ oz
- Lemon Juice – ¾ oz
- Orgeat Syrup – ¼ oz
- 3 dashes of Toasted Almond Bitters
- Egg white from 1 egg
- Dry shake (no ice) very vigorously for ten seconds then add ice (several ice cubes or 1 large cube) and shake vigorously for ten seconds more.
- Strain drink through small strainer into Coupe Glass
- Garnish with Raspberries on cocktail pick (see pic)
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