Cherry Whiskey Sour
One of my favourite cocktails is definitely the Whiskey Sour, and although you may not believe it, it’s not super hard to make. I decided to take this recipe one step further and use homemade cherry syrup instead of regular simple syrup. It adds a nice flavour and is the perfect treat during cherry season.
Before I get to the recipe I just want to share some words on egg whites. I know the thought of egg in a cocktail is questionable to some, but I assure you, you cannot taste it and it’s what give this cocktail a wonderful silky foam. However, you can most certainly make the cocktail without. And for any of my vegan friends you can also use aquafaba (the leftover juice from cooked chickpeas) as a substitute.
Also, consider uses for the leftover egg yolk before you throw it in the trash. There are many recipes where you only need the yolk, like chocolate mousse, crème brûlée and homemade mayo.
- 6cl whiskey
- 3cl lemon juice
- 2cl cherry syrup (for a classic whiskey sour use regular simple syrup)
- 1 egg white
Add all ingredients and then ice into a shaker, shake for 30 seconds, strain into a glass (if you don’t have a strainer you can just pour all ingredients including ice in the glass after shaking). You can also do a dry shake first, which is to shake all ingredients before adding ice, this is usually recommended but I always skip this step.
How to make homemade cherry syrup
Clean cherries and remove the pit, then cut in half. Add equal parts sugar & water to a pot and bring to a boil. Add cherries, (I use the same amount of cherries as water & sugar). I usually just fill a small coffee mug to measure each ingredient. Simmer for 10 minutes, remove from heat and cover, let sit for another 10 minutes. Strain cherries and store the syrup in the fridge.
And no need to throw away the cherries you used to make the syrup. I always store them in the fridge to use as a sweet addition to my morning smoothie.