The whisky sour is a classic cocktail that has recently made a resurgence into the cocktail world. For a long time, the sour was made with whisky and sour mix in bars. Thankfully, we’ve reverted back to the traditional method of using fresh citrus and simple syrup. This cocktail uses the classic template, but with the addition of some raspberries and orange juice. The result is a beautiful gradient cocktail that pleases the eye and the palate. The orange garnish represents the sun over a cloud of foam, the liquid being the reflection of the sunset on a calm lake on a hot summer day.
- 1½ oz Perth Whisky
- ¾ oz Lemon Juice
- ½ oz Simple Syrup
- 6 Raspberries
- 1 oz Orange Juice
- 1 Egg White
- 4 Dashes Top Shelf Orange Bitters
- Dehydrated Orange Wheel
In a cocktail shaker, add the whisky and the raspberries. Muddle to extract the juice from the raspberries. Add lemon juice, simple syrup, 2 dashes of orange bitters, and egg white. Add ice to the shaker and shake vigorously for 15 seconds until a foam forms. Double strain into an ice filled rocks glass. Slowly pour 1 oz of orange juice into the cocktail against one of the glass’ walls. Add 2 dashes of orange bitters over the foam and garnish with a dehydrated orange wheel.
Note: Slowly pouring the orange juice against the wall will give a nice gradient effect to the cocktail as the orange and pink colours slowly try to combine with each other.