raspberry tequila sour
My least favorite berry morphs into my favorite current muse, it seems.
I’m not vindictive towards the innocent raspberry, but it is typically the last berry for which I reach when I’m contemplating fruity recipe concepts. Probably because, historically, a pint of raspberries molds faster than bread left outside on a summer day.
But, pink has appealed to my photographic eye lately, as have preliminary Valentine’s Day concepts. I’m not sure why, but this year I really wanted to create a Valentine’s menu-type shindig since I know some people truly relish in the day and want to spoil their significant other with food. Or their gals. Or man-palms. Or shit, themselves. Creating menus in my journal has also helped guide my development lately and given me tangible goals for my recipes.
What I’m saying is yes, I’m being fucken selfish here. Hopefully, though, to your benefit.
This Raspberry Tequila Sour is a walk in the park to make and a breeze to sip. Homemade raspberry syrup delights the tastebuds with a pop of sweetness while the lemon and tequila provide the lovely bite one loves in a sour cocktail. Finish with an egg white for that beautiful foam hat, and you’ve got a simple, pretty drink to enjoy with your sweetheart (or yourself), any time before or after V-day.
Totally Razz, Dude
The raspberry syrup appears in another upcoming recipe, so take notes, kids. It’s the easiest little thing and serves well in a variety of drinks.
Pour some sugar and water, equal amounts, into a small saucepan. Simmer for a few minutes until the granules dissolve, then move the pot off the burner and add fresh raspberries (frozen and thawed work too) and mint leaves. Mash the mixture up a tad and steep 5-10 minutes to let the flavors infuse. Strain the solids and you’ve got a stunning, bright pink syrup that’ll keep a couple weeks in the fridge if you don’t use it all at once.
For the cocktail, combine tequila, some syrup, lemon juice, a dash of bitters, and egg white in a shaker. The egg white is optional, of course, but you will not achieve that foam finish if you omit it. Shake vigorously sans ice for 45 seconds, then add a couple cubes and shake to chill another 20-30 seconds.
Strain into your favorite coupe glass, ensuring as much foam as possible is scooped onto the drink. For garnish, a few raspberries poked onto a pick is good enough for me, and looks delicate and refined on top of the glass.
If you’re partaking in Dry January, save this one for after the challenge ends (if you end it, if not, more power to you!). It’s light and refreshing, a perfect ode to springtime during the challenging brrr of midwinter.
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!
Pucker up!
raspberry tequila sour
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.
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