...
Go Back
Raspberry gin sour cocktail in a coupe glass with frothy foam, garnished with raspberries and lemon twist on a marble counter.

Raspberry Gin Sour Cocktail

Bright, frothy Raspberry Gin Sour Cocktail made with fresh raspberries, botanical gin, lemon juice, and silky egg white foam.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill & Foam Time 5 minutes
Total Time 15 minutes
Servings: 2 cocktails
Course: Cocktail, Drinks, Party Drinks
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cocktail
  • 2 oz Dry gin London Dry or botanical style
  • 1 oz Fresh lemon juice Squeezed right before mixing
  • ¾ oz Simple syrup Equal parts sugar and water
  • 1 Egg white Or 1 oz aquafaba for vegan version
  • 6–8 Fresh raspberries Plus extras for garnish
  • 2 dashes Angostura bitters For aroma and decoration
Simple Syrup
  • ½ cup Water
  • ½ cup Granulated sugar Stir until dissolved
Garnish
  • Fresh raspberries On cocktail pick
  • Lemon twist Or edible flowers (optional)

Equipment

  • Cocktail shaker Boston shaker or any with strainer
  • Muddler For crushing fresh raspberries
  • Fine-mesh strainer For double straining cocktail
  • Jigger For accurate pouring
  • Coupe or Nick & Nora glass For elegant serving
  • Citrus juicer For fresh lemon juice
  • Small saucepan For making simple syrup

Method
 

  1. Add raspberry pick and lemon twist; serve immediately.
  2. Add Liquids – Add gin, lemon juice, and simple syrup.
  3. Add Egg White – Carefully separate and add egg white (no ice yet).
  4. Dry Shake – Shake vigorously 30 seconds without ice for foam.
  5. Add Ice – Open shaker, add ice cubes.
  6. Shake Again – Shake another 15–20 seconds until chilled.
  7. Strain – Double strain into coupe glass for silky texture.
  8. Add Bitters – Drop bitters on foam surface.
  9. Garnish Serve – Add raspberry pick and lemon twist; serve immediately.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used