Blackberry Basil Sour

Summer Sips Ep. 6

This week for Summer Sips we are taking a classic sour preparation and giving it a Summer twist. Subbing out the Whiskey for Tequila Reposado and adding some herbaceous and fruity notes.

Just some background information about sours

• the traditional ratio is 2:1:1. Two parts spirit, 1 part acid, 1 part sweet.

• to make a frothy traditional sour you use egg whites

• a sour is a two step shake process. Dry shake the ingredients and then add ice and re-shake.

Now if I lost you at the eggwhites, they provide absolutely zero flavor to the drink. The sole purpose of egg whites is to change the viscosity and texture.

If you still aren’t sold or are looking for a vegan substitution you can use Aquafaba. This is a fancy name for the liquid that you find in canned chickpeas. Strain the water and its ready to be used. (You can also find this commonly used in swanky cocktail bars. Partially because of its all inclusive nature compared to the egg white).

Without using egg whites/aquafaba you will not be able to acheive a frothy cocktail.

Classic Simple Syrup Recipe:

• 1 Cup Water

• 1 Cup Sugar

In a small sauce pan add water and sugar. Heat over medium low heat and stir until sugar is completely dissolved. Allow simple syrup to cool for 30 minutes before placing into the fridge. Simple syrup can be stored in the refrigerator for up to 30 days.

Lets jump into the recipe…

Ingredients:

• 2 oz. Tequila Reposado (I used Casa Azul)

• 4-5 Fresh Blackberries

• 3-4 Basil Leaves

• 1 oz. Lemon Juice freshly squeezed

• 1 oz. Simple syrup (1:1 ratio)

• 1 oz. Egg White (~1 large egg) or 1 oz. Aquafaba

How I made it:

Add blackberries, basil leaves and tequila reposado to a shaker. Muddle until blackberries are smashed and basil leaves are fragrant. Add simple syrup, lemon juice, and egg white. Dry Shake for 30 seconds until drink begins to build froth. Add ice. Vigorously shake for 30-45 seconds. Strain into a coupe, garnish with a sprig of basil.

Sip and Enjoy :)!