Sourise image

Serve in

a Coupe glass...
5 fresh Raspberries
2 fl oz Cognac
¼ fl oz Giffard Orgeat Syrup
½ fl oz Freshly squeezed lemon juice
¼ fl oz Sugar syrup (2 sugar to 1 water)
½ fl oz Pasteurised egg white
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How to make:

DRY SHAKE all ingredients (without ice). SHAKE again with ice and fine strain into chilled glass.




Almond, cognac and raspberry harmoniously sit together to flavour this sour-style cocktail.


Created in 2010 by David Wondrich and named 'Sourise' after the French for 'smile'.

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