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–+ servings

Raspberry Vodka Sour Cocktail

Raspberry Vodka Sour Recipe
A bright, sweet‑tart vodka sour shaken with raspberry syrup and fresh lemon, finished with a silky egg‑white (or aquafaba) foam.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1 cocktail

Equipment

  • Cocktail shaker
  • Hawthorne strainer
  • Fine-mesh strainer
  • Jigger
  • Muddler
  • Bar spoon
  • Rocks, coupe, or martini glass
  • Citrus juicer
  • Small bowl (for egg white or aquafaba)
  • Ice cubes

Ingredients

  • 2 oz vodka plain, raspberry, or vanilla
  • 0.75 oz fresh lemon juice
  • 0.5 oz raspberry syrup store-bought or homemade
  • 0.25 oz simple syrup adjust to taste
  • 1 egg white for foam; or use aquafaba below
  • 1 tbsp aquafaba plant-based alternative to egg white
  • 3-4 fresh raspberries optional, for muddling or garnish
  • ice cubes for shaking
  • lemon twist or raspberries, for garnish

Instructions

  • Add vodka, lemon juice, raspberry syrup, simple syrup, and egg white (or aquafaba) to a shaker. Dry shake vigorously for ~15 seconds to build foam.
  • Add a handful of ice and shake again until the shaker is very cold.
  • Strain through a Hawthorne strainer (and fine strain for extra silkiness) into a chilled rocks, coupe, or martini glass.
  • Garnish with a lemon twist or a few raspberries. Serve immediately while the foam is thick.

Notes

Raspberry vodka intensifies the berry flavor; vanilla vodka adds a soft sweetness. Aquafaba foams well without eggs. Adjust lemon and syrup to taste for the ideal sweet‑tart balance.