Ruby Bourbon Sour Cocktail

A twist on a classic whisky sour with tart, bitter grapefruit, sweet raspberry, and smooth bourbon.

THE STORY

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!

THE RECIPE

Ruby Bourbon Sour vegan.

prep time 10 minutes

servings 1-2

INGREDIENTS

• 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

• Ice

• A small grapefruit slice (optional)

INSTRUCTIONS

1. Shake all of the ingredients with ice in a cocktail shaker, until thoroughly chilled.

2. Strain and serve, ideally in a chilled glass with a few large ice cubes.

3. Garnish with a grapefruit slice if you like.