Orange Cranberry Whiskey Sour
Pucker Up: A sharp and sweet cocktail perfect for the holidays: the Cranberry Orange Whiskey Sour hits all the notes for a great libation.
What is a Whiskey Sour?
Whiskey Sour is a bourbon-based cocktail traditionally made with Bitters, bourbon, lemon juice, simple syrup, and an egg white. These ingredients (sans bitters) are added to a cocktail shaker filled with chipped ice and shaken until the egg white is foamy and thick. The ingredients are strained into a coupe or double old-fashioned glass, topped with a few dashes of bitters, topped with a Luxardo cherry, cranberries and garnished with a lemon or orange peel. The egg white spills out last into the glass creating a luxurious foam, similar to the milk foam of a barista-style coffee drink. The entire cocktail is sharp, sweet, and slightly tart. It is a perfect cocktail to enjoy if you want to explore bourbon, but it is too strong for your palate. The overall taste is rich, oaky, and has a silky texture from the egg white.
Ingredients in an Orange-Cranberry Whiskey Sour:
- Bourbon
- Citrus bitters- I use orange or grapefruit
- Fresh Egg white- use an egg white substitute, if desired, or omit if allergic to eggs
- Lemon Juice
- Orange Peel
- Cranberries- garnish
- Luxardo cherries- garnish
- Unsweetened Cranberry Juice- Do not use cranberry juice cocktail
- Vanilla Cinnamon Syrup
- For the syrup-
- Cinnamon Sticks
- Water
- Sugar
- Whole Vanilla Beans or Vanilla Extract – Buy Pine & Palm Kitchen Vanilla HERE
Equipment needed for an Orange-Cranberry Whiskey Sour:
- Sharp knife
- small saucepan
- cocktail shaker
- cocktail picks for the garnish
- coupe or whiskey rocks/double old fashioned glasses- buy my favorites HERE
Other Great Whiskey Cocktails to make:
- Classic Mint Julep
- Southern Milk Punch
- The Ultimate Old Fashioned
- Southern Coffee Egg Nog
- Brown Derby – make with Pine & Palm Kitchen Vanilla Maple Syrup
What’s the deal with egg white?
Egg White froth is a traditional addition to most whiskey sour recipes. When the egg whites are added to the cocktail shaker, they create a luxurious foam that spills on top of the cocktail creating that gorgeous whipped texture. Using pasteurized fresh egg whites is very important. If you are nervous about a raw egg white in your cocktail, you can add pasteurized egg whites in your store’s dairy section. There is a slight risk of salmonella using raw eggs- although, in my many years of enjoying sours, I’ve never experienced it. Aquafaba (the thick liquid in canned beans like chickpeas) or Versawhip is another alternative to egg whites.
Common Questions about Whiskey Sour Cocktails:
Don’t be afraid of the egg white. You can use pasteurized egg whites- found in the dairy section of your store. OR add aquafaba, the liquid found in canned beans) or a product called Versawhip.
Yes and no- You can make all the elements ahead of time- the syrup, squeeze the lemon juice, measure out the whiskey and cranberry juice. Pop the glasses in the freezer ahead of time. But, For the best results, add everything to the shaker and pour while it is still fresh and there is lots of foam.
Yes, the glass bottle I purchased was about $8.00. You can, of course, freeze any leftover juice for later. Try using blood orange juice as an alternative. It lends a similar tart flavor. I do not recommend Cranberry juice cocktail. It is loaded with sugar and much too sweet.
Yes- Order a bourbon alternative from Cheeky u0026 Dry– an alcohol-free bottle shop located in Seattle. They ship nationwide.
I buy my vanilla beans from a co-op. But you can find them at better grocery stores like Whole Foods. Make certain the bean is plump and not dried out or brittle.
Cinnamon sticks can be found on the spice aisle of your grocery store. Or purchase HERE.
You can compost them OR my favorite is to make a simmering potpourri for your kitchen. Simmer in a large pot the cinnamon sticks, whole cloves, the vanilla bean, and 3-4 sprigs of rosemary in 4-6 cups of water over very low heat. Add water as it evaporates. Toss or compost after 1 day.
Variations to this Cocktail Recipe:
- Add blood orange juice instead of unsweetened cranberry juice.
- Make a plain simple syrup instead of a vanilla-cinnamon infused syrup
- Top with a floater of red wine
- Make a ginger-infused syrup and add a scotch or rye whiskey
- Add an ounce of mezcal for a smokier sour
Ingredients
- Ingredients
- 3 oz Bourbon
- 3-4 dashes orange or grapefruit bitters
- 4 oz. unsweetened cranberry juice
- 2 oz fresh lemon juice
- 2 tbsp large egg whites
- thin orange peel optional garnish
- .25 cup fresh cranberries
- 1-2 Luxardo cherries optional garnish
- 2 oz Vanilla- Cinnamon Syrup
- .25 cup cinnamon sticks About 5-6 sticks
- 1 tsp vanilla extract or vanilla bean
- 1 cup water
- ½ cup sugar
Instructions
- Directions
- For the Vanilla-Cinnamon Syrup
- To a small saucepan over medium low heat, add water, sugar, vanilla bean and cinnamon sticks. Stir until the sugar dissolves. Simmer for 10 minutes on low. Let steep, off heat, with vanilla bean and cinnamon for 1 hour. Strain and store in the fridge up to 3 weeks.
- To Make the Sour
- Chill your cocktail glass. Express the orange oils into the glass and onto the rim
- Add in order: bourbon, vanilla cinnamon syrup, lemon juice, cranberry juice and egg white to a cocktail shaker with 1 cup of ice. Shake vigorously until the shaker is frosted over. Strain into the chilled cocktail glass. Add a few dash of bitters.
- Garnish with orange peel and a few cranberries or luxardo cherries speared on a cocktail pick.
- Makes 2 cocktails
