Recipe: Cran-Cherry Whiskey Sour

Fruity, festive, pretty — but with a punch! This delicious cocktail will definitely get any party started. Adding a tiny pinch of salt makes this whiskey sour smooth and balanced. BONUS: The quick and easy cran-cherry syrup can also be mixed with sparkling water for non-alcoholic drink.

Note: If you’re concerned about the safety of using raw egg whites, you can substitute with pasteurized egg whites or simply remove them completely. 

Cran-Cherry Whiskey Sour

By Josie Malevich

Ingredients

• 1 cup fresh or frozen cranberries
• 1 cup fresh or frozen pitted cherries
• ½ cup water
• ½ cup sugar

Whiskey Sour:

• 1 ½ oz whiskey, bourbon or rye
• 2 oz lemon juice
• 1 oz cran-cherry syrup
• 2 tsp egg white (optional)
• Ice
• Tiny pinch of sea salt
• Fresh or frozen cranberries and/or cherries, for garnish (optional)

Preparation

Syrup:

Combine cranberries, cherries, water and sugar in a saucepan. Bring to a boil. Cook until cranberries start to pop and burst, about 3 minutes. Lightly mash with potato masher and strain through fine-meshed sieve, pressing with a spatula. Cool completely. Refrigerate in an airtight container for up to 2 weeks. Reserve cranberries and cherries for another use. The mixture can be can be added to grilled cheese or turkey sandwiches or mixed into smoothies and milkshakes! Makes about 1 cup.

Whiskey Sour:

Add whiskey, lemon juice, syrup and egg white, if using, to a cocktail shaker. Add ice and shake well. Pour into an ice-filled cocktail glass, stir in pinch of salt. Garnish cocktail with fresh or frozen cranberries and/or cherries, if desired.