Today on Booze On The Rocks, we make the Sourise cocktail, created by David Wondrich in 2010. David named this as a play on the French word for smile. The Sourise is a sour-style cocktail with both a sweet and a sour component. It also uses egg whites to give you a silky smooth mouth feel. The raspberries shine in this, and the cognac lifts all of the flavors to give an incredibly well-balanced cocktail. Try it out and let me know what you think.

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BAR TOOLS

Mixing Glass [ Ссылка ]
Pint Glasses [ Ссылка ]
Shaker Tin [ Ссылка ]
Japanese Jigger: [ Ссылка ]
Barspoons [ Ссылка ]
Hawthorne Strainer [ Ссылка ]
Julep Strainer [ Ссылка ]
Fine Mesh Strainer [ Ссылка ]
Nick & Nora Glasses [ Ссылка ]
Highball/Collins Glasses [ Ссылка ]
Rocks Glasses [ Ссылка ]
Hurricane Glasses [ Ссылка ]

Surfside Sips [ Ссылка ]

COCKTAIL BOOKS I RECOMMEND

PDT Cocktail Book
The New Craft of The Cocktail [ Ссылка ]
Bartender's Manifesto [ Ссылка ]
Death & Co: Modern Classic Cocktails [ Ссылка ]
Savoy Cocktail Book [ Ссылка ]
Liquid Intelligence [ Ссылка ]
Imbibe [ Ссылка ]
The Bar Book [ Ссылка ]
Gotham City Cocktails: [ Ссылка ]

SOURISE - [ Ссылка ]

4-6 Fresh Raspberries
2 oz/60 ml Cognac
.5 oz/15 ml Lemon Juice
.25 oz/7.5 ml Orgeat
.25 oz/7.5 ml SImple Syrup
1 Egg White

Method

1. Add all of the ingredients to the shaker tin.
2. Shake without ice for 10 seconds hard.
3. SHake with ice until chilled.
4. Fine strain into a coupe.
5. Garnish with Raspberries.

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