raspberry tequila sour
Simple and sweet, not to mention pretty, too.
Ingredients
- 2 oz tequila
- 1-2 oz raspberry syrup (recipe below)
- 3/4 oz lemon juice
- dash orange bitters
- 1 large egg white
- raspberries, for garnish
raspberry syrup
- 3/4 cup sugar
- 1/2 cup fresh raspberries
- 1/4 cup fresh mint leaves
Instructions
- Make the raspberry syrup. Combine the sugar and 3/4 cup of water in a small saucepan and simmer until the sugar dissolves, about 3-4 minutes. Move the pan off the heat and add the raspberries and mint leaves, lightly mashing with a fork or cocktail muddler. Steep 5-10 minutes. Use a fine mesh sieve to strain the syrup into a jar or bottle. Leftover syrup will keep up to 2 weeks in the fridge.
- In a shaker, combine the tequila, syrup, lemon juice, bitters, and egg white. Dry shake vigorously for 45 seconds. Add ice and shake 20-30 seconds longer.
- Strain into a pretty little coupe glass. Thread a few raspberries onto a cocktail pick for garnish.