Raspberry Whiskey Sour

Apologies in advance for the terrible photo; card reader isn’t working, so we had to use an iPhone photo. Trying to make up for it with the bonus photo at the bottom of the post.

Generally speaking, we like to taste the whiskey in our cocktails. Bourbon, Rye, Scotch, you name it–we’ll have it neat or minimally-mixed, please and thank you. Beautiful taste shouldn’t be covered up by a bunch of other flavors. That said, there was a $0.99 special on cartons of raspberries at Ralph’s this week, and we couldn’t resist buying four cartons. Yeah, maybe we went a little overboard. It was parfaits for breakfast and cocktails before dinner every night of the week. This is a sweet/tart twist on your standard whiskey sour, and the color is pretty, too.

Note: If you don’t have a bartending kit, get one. It’ll raise your standards of alcoholic beverages. It’s totally a fact, vetted by no one in particular: as soon as you learn to craft your own drinks, you care a lot more about what goes in them.

raspberry whiskey sour

Raspberry Whiskey Sour | serves 2

1/2 cup fresh or frozen raspberries
3 lemons, juiced
1 oz. simple syrup
4 oz. rye whiskey (we used Bulleit)
6 ice cubes

Directions

1. Muddle the raspberries and lemon juice in your tumbler.

2. Add the syrup, rye, and ice. Shake vigorously until the outside of the tumbler is frosty.

3. Strain the mixture into two double old fashioned glasses. Serve the drinks up (no rocks).

As promised, here’s a photo from our Labor Day picnic at Point Dume in Malibu.

Labor Day beach

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