Chambord Sour
French raspberry liqueur meets fresh lemon and silky egg-white foam in an elegant pink sour.
Ingredients
- Vodka30 ml
- Raspberry liqueure.g. Chambord30 ml
- Lemon juice, freshly squeezed30 ml
- Simple syrup (1 part Sugar, 1 part Water)15 ml
- Egg white30 ml
- Raspberry, fresh, for garnish (optional)3 pieces
- Lemon, for garnish (optional)1 wheel
Method
- Pour the vodka, Chambord, lemon juice and syrup into your shaker, then add the egg white last.
- Shake without ice for 10–15 seconds, so the egg white emulsifies into a creamy foam.
- Add ice and shake again for 15–20 seconds, until the drink is cold and airy.
- Double strain into a coupe glass for a perfectly smooth surface.
- Garnish with fresh raspberries and/or a lemon wheel just before serving.
About this drink
Chambord was created in the Loire Valley in the seventeenth century and is still known for its deep raspberry and vanilla character. The sour format is a classic way to tame the liqueur’s sweetness, with lemon acidity and egg white providing balance and a handsome, glossy cap of foam.
Questions and answers
Why is a Chambord Sour shaken twice?
The first shake without ice emulsifies the egg white into foam; the second shake with ice chills and dilutes the drink. Skip the first shake and the foam will never be stable.
Can you make it without egg white?
Leave out the egg white and shake with ice from the start. You lose the soft cap of foam, but the tart raspberry flavour still lands cleanly.
