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 'rich' (2:1); 15 ml Egg white (pasteurised)

Ingredients

5 fresh

Raspberries

2 fl oz

Cognac (brandy)

1/4 fl oz

Monin Almond (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

Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare raspberries for garnish.

Method

DRY SHAKE all ingredients (without ice) to emulsify.

SHAKE again with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with raspberries.

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

18.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

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

Comments & Discussion

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Doug Bain Premium Member 39w

Went with 12 ml orgeat and no sugar syrup. A slight dusting of cinnamon added a pleasant dimension

Toby James Premium Member 2y

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 Verified User Premium Member 2y

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.