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Sweet, refreshing, and creamy. The classic sour just got a summer twist. The perfect whisky raspberry cocktail for a sunny day in bonnie scotland.
- 50ml Ballantine’s Finest Whisky
- 12.5ml Fresh lemon juice
- 10ml Sugar Syrup
- 6-8 Fresh Raspberries
- 1 Egg White
- Lemon Wheel
How We Make It
- Pour Ballantine’s Finest, Fresh Lemon Juice, Sugar Syrup, Egg White and a handful of Fresh Raspberries into a shaker
- Shake it up for 10 seconds
- Add ice and shake again
- Strain into a glass full of ice and garnish with raspberries and a wheel of lemon
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