Name: Sourise
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 5 Raspberries (fresh); 60 ml Cognac (brandy); 7.5 ml Orgeat (almond) syrup (2:1); 15 ml Lemon juice (freshly squeezed); 7.5 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); 15 ml Pasteurised egg white (or aquafaba)

Serve in a

Coupe glass

Garnish:

Raspberries

How to make:

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

5 fresh	Raspberries (fresh)
2 fl oz	Cognac (brandy)
1/4 fl oz	Giffard Orgeat Syrup
1/2 fl oz	Lemon juice (freshly squeezed)
1/4 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1/2 fl oz	Pasteurised egg white (or aquafaba)
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Read about cocktail measures and measuring.

Hazardous ingredients

Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.

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Review:

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

History:

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

More cocktails by David Wondrich

Alcohol content:

1.4 standard drinks
18.43% alc./vol. (36.86° proof)
19.4 grams of pure alcohol

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.