A few months ago I went to Riga with a couple of friends, and we had a wonderful time exploring that fabulous city. It was quite exhausting trudging around all the foodie delights there, and we soon felt the need to rest our feet and lubricate our throats.
I wouldn’t normally consider going into a chain hotel like the Radisson, but as it happens the Skyline Bar on the 26th floor of the Radisson Blu hotel affords one of the best views of the city – looking out as it does over the golden domes of the cathedral glinting in the sunset.
I decided to try the raspberry gin sour. It comprised Hendrick’s gin, raspberry syrup, lemon juice and raspberries…. and it was pretty good and riotously red.
The only thing which might have improved it would have been an egg white – which makes a gin sour (sometimes known as a gin fizz) a little bit more interesting…a more complete drink – technically it makes a straight gin fizz (ie one without the fruit, just plain sugar syrup) into a silver fizz..
I like to make my sour a bit sourer than normal – so half the amount of lemon to gin, and about a quarter the amount of sugar-fruit to gin (the normal is 3 parts lemon, to 4 parts sugar, to eight parts gin).
This is how to make your own:
Recipe for a raspberry gin sour
- 60 ml/2 fl oz/4 tbsps Hendrick
- Juice of half a small lemon
- 5 or 6 raspberries
- 1 tsp sugar syrup
- 1 egg white – optional
- Mix all the ingredients in a cocktail shaker, and shake for 20 seconds or so.
- Fill the shaker with ice, and strain into a glass.