lemon raspberry whiskey sour
I know I’ve bought too much of one fruit when I have about 4 concepts lined up in one week using the thing. Good job, self.
You haven’t seen any of them yet, except now this one – but trust me, they’re up in this noggen of mine. I go through big phases of food where I just want to work with one main ingredient for a period of time, forming dishes around that thing so I don’t waste any of it. This strategy usually works pretty well, unless I fuck up everything I’ve attempted. Then, not so good.
Berries are starting to become really pretty and sweet, so I’m daydreaming quite a few springy foods to share. We started with the Bakery Style Blueberry Muffins yesterday, Lemon Blackberry Cupcakes last week, and a Spicy Strawberry Paloma a bit ago. So, it’s only fitting we bring raspberries into the mix. Or, the mixology. Heh.
After the elaborate holiday cocktails, I’m still keeping it light and easy with this Lemon Raspberry Whiskey Sour. No fancy simple syrups, not even any muddling here. Just simple, good ingredients. Perfect kick back sip with your buddies, whether by the pool or imagining yourself by the pool.
Don’t Be Sour
Just drink a sour!
Pull out a few staple ingredients from your pantry and bar cabinet. Think: raspberry jam – get a good quality one, I always recommend this brand – lemons or lemon juice, honey, whiskey, and one which is maybe a little bit of a surprise: apple cider vinegar. Really, that tartness works with the lemon juice to make you pucker up just enough, without turning it into some weird hipster tonic.
A cocktail shaker or glass jar work best to mix everything up, since jam needs a bit of a hefty shake-around to fully meld into the rest of the ingredients. Measure it all out, shake with ice, and pour into a glass. If you like some fizzy (I do), top with sparkling water.
Now, the recipe card calls for honey, but if the jam is sweet enough for you, omit this. I personally find that a couple teaspoons add a nice extra flavor to the drink.
For garnishes, some fresh raspberries and mint leaves create a fresh finish. Sometimes I’ll add basil if I’ve it around.
We’ll be enjoying these after J runs the Gasparilla race today, and as the spring rolls into summer and I start gross sobbing because it’s just too damn hot out to exist.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
A few more fresh dranks:
lemon raspberry whiskey sour
Ingredients
- 1-2 tbsp high-quality raspberry jam
- 1-2 tbsp honey, or to taste
- 1 tsp apple cider vinegar
- 1 oz lemon juice
- 2 oz whiskey
- sparkling water, to top
Instructions
- In a cocktail shaker, combine the raspberry jam, honey (if using), lemon juice, cider vinegar, and whiskey. Fill with ice and shake to combine.
- Pour into a cocktail glass and garnish with fresh raspberries and mint sprigs, as desired.
