Friday, 16 August 2013
Honey Berry Sour Cocktail Recipe
I first tasted a Honey Berry Sour in my favourite restaurant, Giraffe, opposite the train station in Southgate, Bath. They updated their cocktail menu in Spring and on a date with Ash one night I tried a couple of their new mixes. This was one of my favourites and I had to recreate it at home. Although 'sour' is in the name, it's not that bad, especially compared to a traditional whiskey sour.
You will need:
25ml honey whiskey or liqueur (I used Bushmill's Irish Honey)
25ml black raspberry liqueur (like Chambord)
25ml fresh lemon juice
4 or 5 raspberries
To make a Honey Berry Sour, muddle raspberries in the bottom of a shaker until the fruit is pulp. Add the whiskey, liqueur and lemon juice, a handful of ice cube and shake until the ice has melted. Strain over ice into a short glass through a fine sieve (like a tea strainer) to take out any leftover raspberry bits. If you're worried about it being a little too sour, try it before you pour and shake in a teaspoon of sugar syrup if you'd prefer.
This drink is absolutely perfect for after dinner as it really cleanses your palette, and prepares you for more cocktails ;) I'm intrigued to try this with strawberries or blueberries too!
To see more of my cocktail recipes, click on the 'Liquor Love' tab in the side bar.