In this whiskey sour recipe, I used a zero-sugar sweetener that was naturally sweetened with monk fruit. However, for those of us who don’t have the time or patience to do so, it’s kind of nice to have a simple syrup that you can simply buy and rely on to taste good. Now I know there are cocktail connoisseurs out there (*cough* my husband *cough*) who actually make their own simple syrup. But if you don’t shop on there, here’s a link on Amazon. But if you like this bright orange color, I recommend grabbing this kind. If you use another kind of cranberry juice, your cocktail may be a darker orange or even red. I liked using Santa Cruz Cranberry Nectar, which is 100% juice. This means no artificial dyes or additives in your drink, and it gives the cocktail this deep orange color that honestly looks like sunshine on a cold, winter day. Why? Because I used a pure cranberry juice instead-not a concentrate or a cocktail mix. Yet as you can see, this cocktail is not a deep red color-like most cranberry cocktails you see out there. I also decided to use the cranberry juice as a way to sweeten this whiskey sour recipe. Plus, it’s lighter than most store-bought orange juices, which will make the cocktail taste refreshing. I think fresh juice from an orange is going to be the best in terms of flavor. I think this is the most important question for this recipe, because I do think the juice is going to make a difference. There’s already a natural sweetness in the pure cranberry juice used in this cocktail, so I didn’t feel the need to overpower it with so much simple syrup. I did the same ratio for the alcohol and the juice, but kept the simple syrup at a smaller amount. However, since I was looking for something a bit sweeter for our cocktail, I decided to play around with the ratios. For more on sours, I liked this blog post by the Northwest Edible Life. Sours usually include a lemon or lime juice to give it that sour taste, but since I saw a few people also called orange juice-based cocktails a “sour” as well, I decided to roll with it. It’s one part sweetness, two parts sour, and four parts alcohol. Typically sour cocktails have a 1:2:4 ratio. After a quick search online, I learned that my new cocktail creation could actually be called a whiskey sour thanks to the orange juice. When I first threw together this cocktail, I just called it an “orange cranberry bourbon cocktail,” which doesn’t exactly roll off the tongue. But I had a leftover orange from my Imperfect produce box, and a plethora of bourbon (we drink a lot of it in our home), so I decided to mix it up a bit. It wasn’t “natural” to make that next move. So naturally, I whipped up an orange whiskey sour recipe instead. We didn’t have limes, which are kind of essential in a margarita. As I proceeded to pull out the different ingredients needed, I realized a devastating fate. The two of us bond over margaritas, and particularly love to make these strawberry margaritas in the summertime. A few dashes of almond extract can replace the amaretto syrup if you use plain simple syrup.My in-laws are in town for the long weekend, and I wanted to make my mother-in-law a margarita. Try two ounces of pineapple juice and one ounce each of lemon juice and amaretto syrup for this mix. Virgin pineapple amaretto sour: Another intriguing nonalcoholic amaretto sour uses pineapple and amaretto syrup (a popular coffee sweetener). Zero-proof liqueurs are becoming more popular, and brands like Lyre's produce very good replicas of the liqueur. Nonalcoholic amaretto sour: The easiest way to make a virgin amaretto sour is to use a nonalcoholic amaretto. Try this one with two ounces of amaretto and one ounce of sour mix shake or stir with ice, then top the glass with soda. It adds 3/4 ounce of cask-strength bourbon to the mix and uses 1 1/2 ounces of amaretto, one teaspoon of rich simple syrup, and 1/2 ounce of egg white.Įxtra orangey amaretto sour: Switch to an orange-infused simple syrup to give this drink nice citrus notes and extra dimension.Īmaretto sour with sour mix and soda: One popular version of the amaretto sour uses sour mix and lemon-lime soda (quite often Sprite). (Warning: Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.)Īmaretto sour with bourbon: Portland, Oregon bartender Jeffrey Morgenthaler's version is a favorite in bars and restaurants. Dry shake the ingredients without ice, then fill the shaker with ice cubes and shake vigorously for at least 30 seconds before straining. To mix the egg white amaretto sour, add an egg white to the recipe. Be sure to use only the freshest egg and separate the white from the yolk. It's a simple way to amplify the drink and creates a frothy top that is simply luscious. Amaretto sour with egg white: Many sour cocktails are a little more enjoyable when you add egg white to the mix.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |