Pryes Raspberry Sour Recipe

Make raspberry syrup

Combine 0.75 cups fresh raspberries, 0.5 cups granulated sugar, and 0.5 cups water in a small saucepan over medium heat. Stir frequently and gently mash the berries with the back of a spoon or a potato masher. Bring to a low simmer and cook for 5 minutes until the sugar dissolves and the berries release their juices.

Remove from heat and let the mixture steep off the heat for 10 minutes to concentrate flavor. After steeping, strain the syrup through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard solids, then measure out 1.5 tablespoons of syrup for the cocktail and refrigerate any extra (keeps 7–10 days).

Measure 0.75 cups fresh lemon juice (about 3–4 lemons) and keep chilled. (This quantity is for making multiple cocktails; for a single serving use 0.75 tablespoons / 3/4 tbsp lemon juice — the recipe below uses 0.75 tablespoons per serving.)

Chill a coupe or rocks glass by filling with ice and water; set aside.

Dry shake

In a shaker, add 6 tablespoons rye whiskey (3 oz), 1.5 tablespoons raspberry syrup, 0.75 tablespoons fresh lemon juice (about 3/4 tbsp), and 1 large egg white. Do a dry shake (no ice) vigorously for 20–30 seconds to emulsify the egg white and create a froth.

Wet shake

Add ice to the shaker (enough to fill about 3/4 of the shaker). Shake very hard for 12–15 seconds until the shaker is cold to the touch and the exterior is frosty.

Dump the ice and water from the chilled glass. Fine-strain the cocktail into the glass through a hawthorne or fine mesh strainer to remove ice shards for a silky texture.

Add 2 dashes Angostura bitters on top of the foam. Use a cocktail pick or toothpick to lightly swirl the bitters into a small decorative pattern if desired.

Garnish with 3 fresh raspberries on a pick and/or a lemon twist expressed over the drink and placed on the rim. Serve immediately.