Name: Sourise
Total time: 2 min
Cuisine: Cocktail
Ingredients: 5 fresh Raspberries; 60 ml Cognac (brandy); 7.5 ml Orgeat syrup; 15 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 15 ml Egg white (pasteurised)

Sourise
Jump to

Serve in a Coupe glass

Ingredients:
5 fresh	Raspberries
2 oz	Rémy Martin V.S.O.P. cognac
¹⁄₄ oz	Monin Almond (Orgeat) Syrup
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₂ oz	Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare raspberries for garnish.
DRY SHAKE all ingredients (without ice) to emulsify.
SHAKE again with ice.
FINE STRAIN into chilled glass.
Garnish with raspberries.

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) - Nuts
Egg white (pasteurised) - Eggs

Review:

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

View readers' comments

History:

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

More cocktails by David Wondrich

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.

Join the discussion

Showing 2 comments for Sourise.
See discussion in the Forum

Please log in to make a comment

Toby James

26th April 2024 at 01:51

Hi all. Curious as to the difference between what I think of as the more traditional dry shake (here) and the reverse dry shake seemingly favoured by Simon in other cocktails involving a foaming agent—I.E. shaking with ice before or after shaking without, what's the thinking?

Simon Difford

26th April 2024 at 16:20

I've added a link to DRY SHAKE above, which directs you to make a page on the subject. Both standard and reverse dry shakes produce more foam than only shaking with ice. I prefer the reverse dry shake, but this only works with two-piece shakers, and it is essential to strain through a fine strainer to produce an attractive foam.