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Clementine sour recipe
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Put a festive spin on the classic whisky sour with seasonal clementines, a welcome addition to your cocktail making repertoire. Garnish with a sprig of sugar-coated rosemary to round off the presentation of this stunning cocktail. See method
Ingredients
- 10ml sugar syrup
- 15ml lemon juice
- 50ml Tesco Special Reserve Scotch Whisky
- 15ml pasteurised egg white, plus extra for the rosemary sprig
- 25ml freshly squeezed clementine juice
- ice cubes
- 1 clementine, sliced
- 1 sprig rosemary
- Caster sugar
Each serving contains
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Energy
760kj
182kcal
9%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
15g
16%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 15.7g
Protein 2g
Fibre 0.4g
Method
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Wash and dry your rosemary sprig carefully with kitchen paper. Dip into pasteurised egg white beaten until frothy, then shake off any excess. Roll in caster sugar scattered over a baking sheet, until evenly coated. Set on a wire rack for 30 mins to harden.
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Put the sugar syrup in a cocktail shaker with the lemon juice, whisky, pasteurised egg white and freshly squeezed clementine juice. Half-fill with ice and shake well. Strain into a Martini glass.
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Garnish with a slice of clementine and a sprig of sugared rosemary.
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