An elavated floral & fruit forward sour.
Ingredients
- 2 oz Locke + Co. Aspen Aged Rye
- ½ oz Lemon Juice
- ½ oz Italicus Rosolio di Bergamotto
- ½ oz Raspberry Syrup (2:1)
- 2 Dashes Orange Bitters
- 1 Egg White
Garnish
- Picked Raspberries
Glassware
Method
- Combine ingredients in a shaker tin.
- Dry shake.
- Add ice.
- Vigorously shake again.
- Double strain into a stemmed sour glass.
- Garnish with three picked raspberries.
- Serve and enjoy!
Raspberry Syrup Recipe
Ingredients
- 2 Parts Sugar
- 1 Part Raspberries
- 1 Part Water
Method
- Muddle the raspberries and mix thoroughly with the sugar.
- Let sit for 20-30 minutes until the mix becomes thick and syrupy.
- Add the water and stir until all of the sugar is dissolved.
- Strain through a fine mesh strainer.