Sourise

Difford's Guide
User Rating

Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

195 calories

Bartender

Sourise image

Serve in

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
2 fl oz Cognac VSOP
1/4 fl oz Giffard Orgeat Syrup
1/2 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Giffard Sugar Cane Syrup
1/2 fl oz Pasteurised egg white
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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'.

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