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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3678

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Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

More information

 

A Very ‘Sparkling’ Cocktail – Sparkling Raspberry Sour

Time for the next instalment of our ‘Sparkling’ Cocktail series! Tonight on the agenda? This flirty and fun number; the Sparkling Raspberry Sour!

INGREDIENTS:

Raspberry Syrup

  • 115g raspberry
  • ¼ cup lemon juice juice of 1 lemon
  • 1 tbsp sugar

Sparkling Raspberry Sour

  • 30ml raspberry syrup
  • 30ml whiskey
  • 1 egg white
  • A few drops of extra lemon juice optional
  • Chilled Campbells Sparkling White to top
  • Raspberries to Garnish

METHOD:

Raspberry Syrup

  • Place the raspberry, lemon juice & sugar in a saucepan. Heat to bring the lemon juice to a simmer and to soften the raspberries (10 – 15 minutes).
  • Strain the raspberries through a sieve. Use the back of a spoon to crush the raspberries (to get as much of the juices as possible).
  • Let the syrup cool down and store in the fridge until needed.

Sparkling Raspberry Sour

  • Mix the raspberry syrup, whiskey and egg whites in a cocktail shaker or jar with lid. Add some extra lemon juice if you prefer.
  • Shake the mixer vigorously (without ice), to create the foam. Add ice cubes and shake for another 8 – 10 seconds to chill the cocktail.
  • Strain the cocktail into a glass, and top up with Campbells Sparkling White. Garnish with fresh raspberries. 



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