This Whiskey Sour is a vibrant cocktail made with smooth bourbon
Rated: 4 by heysuz from Indiana. Oct 13, 2019. Barrel-Aged Raspberry Sour from Avery Brewing Company. Beer rating: 92 out of 100 with 853 ratings. Barrel-Aged Raspberry Sour is a Wild Ale style beer brewed by Avery Brewing Company in Boulder, CO. Score: 92 with 853 ratings and reviews. Last update: 03-17-2024.
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Region: Colorado | ABV: 4.0% | Tasting Notes: Raspberry, blueberry, oak Picking the "best" sour beer is kinda like picking the best beer in general. Due to the breadth of the category, the right sour beer for one person might be off-putting for another. When looking for said sour, look no further than Colorado.
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To a cocktail shaker, add the gin, raspberry syrup, lemon juice and egg white. Add on the lid and shake for 15 seconds. This is called a 'dry shake' and it mixes in the egg white better. Add in ice and shake the mixture again until it is thoroughly chilled. Remove the ice from the coupe glass, then strain the drink into the chilled cocktail.
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Add the limoncello, vodka and fresh raspberries to a cocktail shaker and muddle the raspberries a little bit to break them up. Add the rest of the ingredients, close up the cocktail shaker and shake really well. Pour into two glasses and serve with a couple fresh raspberries on top.
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Raspberry Sours often feature a frothy top, created by the addition of egg white or aquafaba. It's not uncommon to find variations of the Raspberry Sour that include herbs like basil or mint for an aromatic twist. Despite their sweetness, Raspberry Sours can be quite potent, traditionally made with a generous shot of spirits. Ingredients
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Recipe. How to make Raspberry Sour Drink. Muddle 6 fresh raspberries in a shaker. Add 0.75 oz of fresh lemon juice, 0.5 oz of simple syrup, and the egg white (if using) to the shaker. Add 2 oz of your chosen spirit. Fill the shaker with ice and shake vigorously until well-chilled. Double strain into a chilled coupe glass.
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In a mixing bowl, combine the egg, sugar, sour cream, oil, and vanilla, and stir until well mixed. Add 1 cup flour, baking powder, baking soda, and salt, stirring until just blended (do not overmix) Fold in the raspberries. In a small bowl, make the crumb topping by mixing the softened butter, brown sugar, and the remaining ½ cup flour, until.
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Instructions. Add all the ingredients to your cocktail shaker (egg last). Shake vigorously without any ice for about 12 seconds. Add ice and shake for another 12 seconds. Double strain into a chilled cocktail glass. Express the oils of a lemon peel over the finished drink. Garnish with a few skewered raspberries.
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Directions. In a small saucepan, add water and caster sugar. Bring to a boil until all the sugar has dissolved. Once sugar has dissolved, simmer for 3 minutes until it becomes thicker and syrupy.
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Instructions. Add ice to both the glass until it is filled to the top. Pour 2 oz of raspberry vodka into the jigger. Then, pour it into the glass. Pour 1 oz of lemon juice into the jigger. Then, pour it into the glass. Pour .75 oz of simple syrup into the jigger. Then, pour it into the glass. To mix the the drink, gently toss the contents of.
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Let sit on fruit for at least 5-7 days. Cold crash for 24-48 hours before transfer. I added a little Biofine to help settle pulp in suspension. The beer pours hazy with no pulp and a nice creamy head. As mentioned in my post, this beer would benefit from a few more days of fruit and oak contact time.
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The Raspberry Sour is a fruity spin on the standard sour cocktail recipe. Raspberries are some of my favorite berries to work with because of their sweet flavor and slight acidity. In this case, those exact flavor notes blend perfectly with a sour cocktail to create an even balance of sweet and tangy.
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Instructions: Place the raspberries in the shaker and add a splash of simple syrup. Use a muddler to mash the raspberries up. Add ice to the shaker. Next add the Lemon vodka, lime juice and simple syrup. Shake vigorously. Pour into the cocktail glass. Garnish with raspberries and mint.
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Fruited Raspberry Sour Recipe. Now for what you've all been waiting for - the recipe! This beer was a winner with our friends and family who tried it over summer, and we can't say that we blame them. The sour perfectly contradicts the sweetness of the raspberries, and the woody notes are a great afterthought.
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Add the egg white and aquafaba and use a latte whip on it for 10-20 seconds. Pour into a chilled coupe and garnish with raspberries on a skewer. If you don't have a latte whisk, add the egg white or aquafaba to the shaker and shake for 30 seconds. If you're a pro, I find a dry shake, then a wet shake works best.
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Plus, you can can do it in advance and store it in your fridge for a few weeks. I have a full post devoted to the recipe, but will give you the instructions below, too. All you do is bring water, sugar, and fresh raspberries to a boil in a saucepan. Then lower heat to a simmer and let thicken for about 10 minutes.
