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