Raspberry and Lychee Sour
The first known recipe for a Sour appeared in 1862 in Jerry Thomas’ “The Bartender Guide” which has recipes for a Brandy Sour, a Gin Sour and a Santa Cruz (rum sour). The Sour’s simple three-ingredient construction – base spirit, citrus and sweetener, plus water (from ice) is replicated in countless recipes, such as the Daiquiri and many others.
This twist on a Sour uses the marvellous spirit, Pisco to great effect at its core. Pisco is a brandy produced in South America. It’s thought that the drink took its name from the Peruvian port town of Pisco where the spirit was made and stored in large, pointed ceramic vessels, also known as “Pisko”.
The Raspberry and Lychee sour is a delicious combination of flavours from the Far East and Mediterranean cultures. We think it’s the perfect tipple to enjoy long day in the summer sun.
- 50ml Pisco
10ml fresh lime juice
10ml fresh lemon juice
- 10ml raspberry and lychee syrup
Dash of foamer
Fill a cocktail shaker with ice
Add all ingredients and shake for 10 seconds
Strain to a coupé glass
Garnish with dried hibiscus flowers