This raspberry gin sour is fruity, tart, and has the most beautiful silky foam on top. It’s made with gin, homemade raspberry syrup, fresh lemon, and egg white, and it looks as good as it tastes.
About this recipe
This is a gin sour with homemade raspberry syrup in place of simple syrup. The raspberry gives the drink a gorgeous deep pink color and pairs really well with the botanical notes in gin. It’s sweet and tart in the right balance, and the egg white gives it that thick, silky foam on top that makes it feel a bit special.
You might also know this drink as a Clover Club, a classic pre-Prohibition cocktail. It’s essentially the same thing – gin, raspberry, lemon, egg white. I love it because it looks elegant but it’s actually really straightforward to make.
The one technique worth knowing is the dry shake. You shake everything without ice first, then add ice and shake again. Shaking the egg white without ice first is what gives you that thick, stable foam – the ice would dilute it too quickly if you added it straight away. It takes an extra 15 seconds and it really makes a difference.
Key ingredients and why
- Gin: A London Dry gin works best here. The juniper-forward botanicals complement the raspberry without competing with it. For more ideas on what to make with gin, check out my gin cocktail recipes.
- Raspberry syrup: Where all the fruity flavor and color comes from. I use my homemade raspberry syrup – make it ahead so it’s completely cool before using.
- Fresh lemon juice: The sour element. Always fresh, never bottled. About half a lemon gives you an ounce.
- Egg white: Creates that silky, thick foam on top. Half an egg white per drink is all you need. For a vegan version, swap it for half an ounce of aquafaba (the liquid from a can of chickpeas, just check it’s unsalted!) – it froths up just as well.
Instructions
- Fill a coupe glass with ice or pop it in the freezer to chill while you make the cocktail.
- Add the gin, raspberry syrup, lemon juice, and egg white to a cocktail shaker.
- Shake vigorously for about 15 seconds without ice. This “dry shake” emulsifies the egg white and creates better foam.
- Add a handful of ice to the shaker and shake again until thoroughly chilled, about 20 seconds more. Strain the cocktail into the chilled glass.
- Decorate the top with fresh raspberries.
Tips
Gin sour FAQ
Related recipes
Raspberry Gin Sour
Ingredients
- 2 oz London Dry Gin
- 3/4 oz lemon juice fresh
- 3/4 oz raspberry simple syrup
- 1 egg white or ½ oz unsalted aquafaba
- Ice
Instructions
- Fill a coupe glass with ice.
- To a cocktail shaker, add gin, raspberry syrup, lemon juice and egg white. Add on the lid and shake vigorously for 20 seconds.
- Add in ice and shake the mixture again until it is thoroughly chilled. Remove the ice from the coupe glass, then strain the drink into the chilled glass.
- Decorate the top of the foam with a drizzle of raspberry syrup, or serve with a toothpick speared with fresh raspberries.
Notes
- The dry shake (shaking without ice first) is essential for creating the silky foam layer.
- Make your raspberry syrup ahead of time so it’s completely cool.
- For a vegan version, substitute the egg white with 1/2 oz (15 ml) aquafaba (the liquid from a can of chickpeas). It froths up just as nicely.
- This drink is also known as a Clover Club, a classic pre-Prohibition cocktail.
- One lemon yields approximately 1 oz (30 ml) of juice.
