Raspberry gin sour in Riga with a stunning view from the Skyline Bar
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 hotel chain like the Radisson, but as it happens the Skyline Bar on the 26th floor of the Radisson Blu hotel in Riga 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…it makes it a more complete drink – technically it makes a straight gin fizz (ie one without the fruit, just plain sugar syrup) into a silver fizz. For a bit more about adding egg whites to cocktails, go to Campari 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 8 parts gin).
This is how to make your own:
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For other cocktail posts on Saucy Dressings, follow this link.
