Vodka Sour De Framboesa E Sabugueiro Recipe

Macerate raspberries

Place fresh raspberries in the base of a cocktail shaker or small mixing glass. Add 15 ml of simple syrup (or 15 ml raspberry purée if using) and muddle gently until the berries are broken down and release their juice but not completely pulverized — about 10–15 seconds.

If you prefer a smoother texture, press the muddled raspberries through a fine mesh strainer into a small container to remove seeds, reserving the strained purée for the cocktail.

Add the vodka (60 ml), fresh lemon juice (25 ml), elderflower liqueur or cordial (15 ml), and the remaining 15 ml simple syrup into the shaker with the muddled/strained raspberry purée.

If using egg white for a silky foam, add the egg white now. Perform a dry shake (no ice) vigorously for 10–12 seconds to emulsify and build foam.

Add ice to the shaker (enough to fill) and shake vigorously for another 12–15 seconds until the shaker is cold to the touch and well-chilled.

Double strain the cocktail into a chilled coupe or rocks glass over fresh ice (if serving on the rocks) using a Hawthorne strainer and fine-mesh strainer to remove seeds and ice shards.

If desired, add 1 dash of Angostura bitters on top of the foam and gently swirl with a toothpick to create a small decorative pattern.

Garnish with one fresh raspberry and a lemon wheel or twist on the rim. Serve immediately.