Alex Guarnaschelli makes her Raspberry Bourbon Sour, as seen on The Kitchen, Season 31.
Recipe courtesy of Alex Guarnaschelli

Raspberry Bourbon Sour

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  • Level: Easy
  • Total: 40 min (includes chilling time)
  • Active: 10 min
  • Yield: 2 servings



Special equipment:
Cocktail shaker, skewers
  1. Make the raspberry syrup: In a small saucepan, combine the sugar, water and raspberries. Bring to a simmer and then remove from the heat. Stir until the sugar dissolves. Strain the syrup, pushing the pulp of the berries through but leaving behind the seeds. Discard the seeds. Chill the syrup at least 30 minutes and up to 24 hours.
  2. Get ready: Prepare a cocktail shaker with a fitted lid. On 2 small cocktail skewers, skewer 3 raspberries on each and set aside.
  3. Make the cocktail: In a cocktail shaker filled with ice, add the bourbon, lemon juice and 4 ounces of the raspberry syrup. Shake until chilled.
  4. Serve: Add a few ice cubes into two glasses and pour half of the cocktail into each. Garnish with the raspberry skewers.

Cook’s Note

Mix a batch and keep in the fridge and serve over ice. The tart raspberry and the pleasantly sour lemon really take the bourbon to the next level taste-wise. This is such a smooth drink.