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