Berry

Alpine Sour

SERVES 1

This cocktail makes me feel like I’m sitting by a fire at a ski lodge after a day on the slopes—it's exactly what I’d order at an upscale bar with a mountain view. With no mountain vacations in the cards this season, I’m happily sipping it at home instead. Inspired by my husband and I's love for amaro, this cocktail centers around Braulio, the iconic alpine liqueur with piney, herbaceous notes. It pairs beautifully with high-acid cocktails, so I knew it belonged in a whiskey sour. Combined with sweet blackberries, it’s a balanced, sophisticated drink that’s bold yet sippable.

WHAT YOU’LL NEED

INGREDIENTS

  • 4-5 blackberries

  • 2 oz bourbon

  • ¾ oz Braulio

  • ¾ simple syrup

  • 1 oz fresh lemon juice

  • 1 egg white from small to medium egg (optional, see note)

  • For garnish: extra blackberries & sugared rosemary

DIRECTIONS

  1. Muddle blackberries at the bottom of a cocktail shaker until fully mashed. Add the remaining ingredients and shake vigorously without ice for about 30 seconds, until foamy.

  2. Add ice to the shaker and shake again until well-chilled. Double strain through a fine-mesh strainer into a lowball or whiskey glass filled with ice. Garnish with blackberries and sugared rosemary, if desired.

RECIPE NOTES & TIPS

  • To make simple syrup: Combine 1 cup of granulated sugar and 1 cup of water in a small saucepan over medium heat. Bring to a boil, stirring, until sugar dissolves. Let cool and store in an airtight container in the refrigerator for up to 1 month.

  • To make sugared rosemary garnish: soak sprigs of rosemary in simple syrup for 1 minute, let air dry for 1 hour, then toss in granulated sugar until fully coated.

  • For a larger group, I recommend making blackberry simple syrup instead of muddling fresh blackberries—it’s much more efficient. To do this, add 1 cup of blackberries to the simple syrup recipe above. Cook over medium, mashing the berries with a wooden spoon until the syrup is fully infused with flavor.

  • Egg whites create that beautiful layer of foam on cocktails. It's a common practice, though I know some people have concerns about consuming raw eggs. I recommend using pasteurized eggs, as pasteurization helps kill potentially harmful bacteria. Alternatively, you can use Aquafaba (the liquid from a can of chickpeas) for the same foamy effect, though it has a slight flavor compared to egg whites. Or, you can leave it out! It won’t affect the flavor, you just won't have that foamy top.