A Festive Tipple…
As much as I adore an Amaretto Sour, it is a drink I only make at Christmas. There’s something festive about the blend of Amaretto and citrus, the delicious foam… and of course, the bright red cherry garnish.
This year, Jord came up with this fruity twist on the classic; a raspberry Amaretto Sour. It is simple to make but really tastes incredible! We shake one up on a Friday night as a cheers to the week, and we’ll definitely be settling down with one, along with a pile of wrapping paper and Dahlia’s pressies to wrap on Christmas Eve too!
To Make A Raspberry Amaretto Sour
(Double to make two drinks!)
The juice of one lemon
50ml Disaronno Amaretto
25ml aquafaba/egg white* (see below)
15ml simple syrup or agave
Handful of raspberries
To start, muddle your raspberries in a large glass with the end of a wooden spoon or similar. Mash them up well and then add in the rest of your ingredients. Leave out the ice, as you just want to combine the liquids at this point.
Next, use a sieve over your cocktail shaker to strain in the ingredients. This will help get the raspberry seeds out to make a smoother drink.
Once the liquid is strained in to the cocktail shaker, add in your ice and shake well. Pour the cocktail mix in to a glass filled with ice and garnish with a maraschino cherry and a lemon curl. Enjoy!
*I always prefer to use aquafaba (chickpea water) in place of egg white, but it’s up to you! A 25ml shot of aquafaba or egg white will both work fine!
I know you’ll love this fun, impressive cocktail! Let me know if you’ll be trying it…