Ah the whiskey sour. This classic cocktail has surely made a name for itself over the past several years, as it can be found on virtually every bar’s drink menu. And even if it’s not automatically listed, we’ve never met a bartender who couldn’t make at least a half decent whiskey sour. While there is a traditional way to master the whiskey sour, we want to celebrate National Whiskey Sour day by introducing these very boozy variations of the well-established drink:
Maple Rye Sour: (1 serving)
- 2 oz. rye whiskey
- ½ oz. fresh lemon juice
- ½ oz. fresh orange juice
- ¼ oz. maple syrup
- ¼ oz. Luxardo Amaro Abano liqueur
- strip of orange peel (garnish)
In an ice-filled cocktail shaker, combine whiskey, juices, syrup and liqueur and shake well until cold. Strain into a chilled glass and garnish with an orange peel.
Recipe found on saveur.com
Ginger Gold Rush Cocktail: (1 serving)
- 1.5 oz. ginger liqueur
- 1 oz. bourbon
- ½ oz. fresh-squeezed lemon juice
- brandied cherry (garnish)
Put cherry at the bottom of a martini glass. Combine all ingredients in an ice-filled cocktail shaker and shake until chilled. Strain over the cherry and fill the glass.
Recipe found on saveur.com
Forbidden Sour Cocktail: (1 serving)
- 1 oz. pomegranate liqueur
- 1 oz. bourbon
- 1 oz. fresh-squeezed lemon juice
- ½ oz. simple syrup
- orange wheel and cherry (garnish)
In an ice-filled cocktail shaker, fill with all ingredients and shake well. Strain mixture into a glass with ice and garnish with an orange wheel and cherry.
Recipe found on liquor.com
Tennessee Rose Cocktail: (1 serving)
- Ice
- 2 oz. Tennessee whiskey
- 3 oz. fresh grapefruit juice
- ¾ oz. fresh lemon juice
- 1/3 oz. crème de cassis (black-currant liqueur)
- 1 lemon wedge
- edible rose petals (optional garnish)
Fill a cocktail shaker with ice and add all ingredients except the lemon wedge and rose petals. Shake well and strain into an ice filled glass. Garnish with lemon wedge and rose petals.
Recipe found on foodandwine.com