Ruby Bourbon Sour Cocktail
A twist on a classic whisky sour with tart, bitter grapefruit, sweet raspberry, and smooth bourbon.
Two weeks ago we celebrated one of our best friends' 30th birthday. We served a tasting menu of dishes all themed around her life and interests. I decided I'd pair a cocktail with every course and it really got me back on the cocktail bandwagon. She seemed to enjoy it since she was pretty merry by the end! I've been reading a lot about cocktails for the past year or so and have slowly built up a small bar of key spirits, syrups and bitters. This is my first foray into coming up with my own recipe for a cocktail and it's a riff on the classic whisky sour ratio, using raspberry syrup as the sweetener and replacing lemon with ruby grapefruit. It wonderfully summery and bright, and I'm enjoying one now as I write this!
Ruby Bourbon Sour vegan.
prep time 10 minutes
100ml bourbon (I used Bulleit, but use something you enjoy)
50ml fresh squeezed ruby grapefruit juice
25ml raspberry syrup (I used monin)
A couple of dashes of angostura bitters
A small grapefruit slice (optional)
Shake all of the ingredients with ice in a cocktail shaker, until thoroughly chilled.
Strain and serve, ideally in a chilled glass with a few large ice cubes.
Garnish with a grapefruit slice if you like.