Black Forest Sour

Serve in an Old-fashioned glass...
1⅓	fl oz	Jägermeister Liqueur
⅙	fl oz	Cherry Heering cherry brandy liqueur
⅓	fl oz	Fresh pressed pineapple juice
⅔	fl oz	Freshly squeezed lemon juice
⅓	fl oz	Sugar syrup (2 sugar to 1 water)
½	fl oz	Pasteurised egg white

Display recipe in:

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and pour into ice-filled glass.

Garnish:

Lemon zest twist

Comment:

Beautifully balanced with complex herbal, berry, pineapple and citrus flavours.

Buy ingredients

Buy direct from The Whisky Exchange

£14.95

Makes this drink 8.75 times

£23.45

Makes this drink 140.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

Purple Stag
SHAKE all ingredients with ice and strain into ice-filled glass.

Next Cocktail

Mirror Match
STIR all ingredients with ice and strain into chilled glass.

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

Dry shake

When making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known...

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com