Raspberry Sour Key Recipe
Smirnoff Raspberry Vodka, Peach Schnapps, Lemon Juice and 7-UP
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Ingredients
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Cocktail
Garnish & Finish
Method
Preparation
Chill glass
Place a highball glass or Collins glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the ingredients to ensure the cocktail stays cold.
Muddle raspberries (optional)
If you want a lightly fruity texture, place 2 fresh raspberries in a shaker and gently muddle for 5–8 seconds until they release some juice but are not completely pulverized.
Build and shake
In a cocktail shaker, add about 5–6 ice cubes, the 60 ml Smirnoff Raspberry Vodka, 15 ml peach schnapps, 20 ml fresh lemon juice, and 5 ml simple syrup if using. Add the muddled raspberries (if prepared). Secure the lid and shake vigorously for 10–12 seconds until the shaker feels cold.
Strain and top
Double-strain the shaken mixture into the prepared glass (use a Hawthorne strainer and a fine mesh strainer if you muddled raspberries). Top with about 90 ml chilled 7-UP, pouring gently to preserve carbonation. Stir once gently with a bar spoon to integrate.