The whiskey sour is more of an old school drink. Doesn’t seem as popular as it used to be. So I’m giving it a holiday comeback. My bestest friend and I had way too many whiskey sours on a cruise ship years ago. And way too much tequila in Mexico (she passed out and I had to go to the Mexican send off party without her). And we had too many buffalo bangers which I wish like hell I could remember the recipe for. We met an awesome group of people from Montana and they had the bartenders make a frozen drink they named a buffalo banger and it was so good. We also won a trivia contest and got a free bottle of champagne. Oh good times, good times. So in honor of the drink that kicked our ass on a cruise ship, I made us a “holiday” version of a whiskey sour made with a cranberry simple syrup.
The simple syrup is made with sugar, water, and cranberries. Be careful not to over simmer the mixture or you will have cranberry sauce.
cranberry simple syrup
1 cup water
1 cup sugar
1 cup cranberries
Bring mixture to a simmer in a pot over medium heat. Allow cranberries to pop and simmer for approximately 10-15 minutes stirring constantly. Let cool and keep refrigerated in a sealed container until ready to use.
Cranberry whiskey sour
2 1/2 oz whiskey
1 oz fresh squeezed lemon juice
1 oz cranberry simple syrup
Mix all ingredients in a cocktail shaker with ice and pour all into a glass. Typical garnish for a whiskey sour is an orange slice and a maraschino cherry. I used cranberries instead of a cherry to keep it festive.
Good times!
Good times!