Cranberry Whiskey Sour Recipe

I just stumbled on a Cranberry Whiskey Drink that makes the classic whiskey sour look basic, and I’m betting your bar cart needs it.

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I’m obsessed with this Cranberry Whiskey Drink because it hits sweet and sour just right. I love the bite bourbon whiskey brings, messy and warm in the best way.

It’s not precious. It’s sharp fresh lemon, slick cranberry syrup, and a little foam if I’m feeling fancy.

And yes I’ll pick this over boring sips any night I want a drink that actually tastes like something. It’s one of my Whiskey Mixed Drinks Easy picks.

I pin it, make it, repeat. Stop second-guessing cocktails that actually work.

No fluff. Just booze and attitude.

Zero pretension, full flavor for real.

Ingredients

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Bourbon brings warm backbone, oaky sweetness and a little friendly heat.
Basically, fresh lemon juice cuts richness with bright zip, keeps it from cloying.
Cranberry syrup adds tart fruitiness, a pretty color and holiday vibes.
Simple syrup tames tartness if you want it sweeter, it’s a subtle sugar hug.
Egg white gives silky froth and cheeky mouthfeel, it’s texture not flavor.
Bitters add tiny spice notes, makes things more interesting, trust me.
Ice chills and dilutes a hair, mellowing boozy edges for sipping.
Plus, fresh cranberries and orange twist make it festive, fragrant and photo-ready.

Ingredient Quantities

2 oz bourbon whiskey

3/4 oz fresh lemon juice

3/4 oz cranberry syrup (see note, you can use cranberry juice reduced with sugar)

1/4 oz simple syrup (add if you like it sweeter)

1 egg white (optional for froth)

2 dashes Angostura or orange bitters (optional)

Ice (for shaking and serving)

Fresh cranberries and an orange slice or twist for garnish

How to Make this

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1. Add 2 oz bourbon, 3/4 oz fresh lemon juice, 3/4 oz cranberry syrup, 1/4 oz simple syrup if you want it sweeter, and 1 egg white if using into a cocktail shaker.

2. If you use the egg white, do a “dry shake” first: seal the shaker and shake hard for 15 seconds without ice to build froth, then open it up.

3. Add a big handful of ice to the shaker, seal, and shake again vigorously for 15 to 20 seconds until the shaker feels very cold.

4. Add 2 dashes of Angostura or orange bitters into the shaker or onto the foam right after you pour, depending on how bold you want the spice notes.

5. Strain the drink through a fine mesh strainer into a rocks glass filled with fresh ice for a clean texture, or serve straight up in a chilled coupe if you prefer.

6. Garnish with a few fresh cranberries and an orange slice or twist, squeezing a little of the orange oil over the drink first for extra aroma.

7. If you reduced cranberry juice to make syrup, taste it before using: it should be sweet but still tart. Adjust the 1/4 oz simple syrup up or down to balance.

8. For a quicker version skip the egg white and dry shake, just shake with ice and you still get a tasty cocktail.

Equipment Needed

1. Cocktail shaker (Boston or three piece)
2. Jigger or measuring spoons for accurate ounces
3. Fine mesh strainer for a smooth pour
4. Hawthorne or julep strainer to catch bigger ice chips
5. Citrus juicer or reamer for the lemon
6. Channel knife or peeler for orange twist or slice
7. Rocks glass and chilled coupe (one for on the rocks, one for up)
8. Bar spoon and ice tongs or scoop

You can skip or swap a few things if you dont have them, but the shaker, jigger, strainer and juicer are the most important.

FAQ

Q: Do I have to use egg white? A: No, you don't have to. Egg white makes the drink frothy and silky, but if you dont want raw egg just skip it or use pasteurized egg white or aquafaba (chickpea water) for a similar foam.

Q: What can I use instead of cranberry syrup? A: You can use cranberry juice reduced with sugar until slightly syrupy, or heat equal parts juice and sugar till thick. Taste as you go so it isn't too sweet.

Q: Can I swap bourbon for another spirit? A: Yeah, rye gives a spicier edge and dark rum makes it warmer and richer. Vodka will work but itll lose the whiskey character that's central to this cocktail.

Q: How long should I shake it? A: If using egg white do a dry shake (no ice) for about 15 seconds, then add ice and shake hard for 10 to 15 more seconds. If no egg, just shake with ice for about 10 seconds until well chilled.

Q: Can I make this ahead for a party? A: You can premix bourbon and syrups and store in the fridge for a day, but add lemon juice and shake with ice right before serving so it's bright and fresh.

Q: How should I garnish and serve it? A: Strain into a rocks glass over fresh ice or serve up. Garnish with fresh cranberries and an orange slice or twist. If you used egg white, tap a few drops of bitters on the foam for a pretty look.

Cranberry Whiskey Sour Recipe Substitutions and Variations

Bourbon whiskey: swap for rye whisky for a spicier kick, or use aged dark rum for a warmer sweeter profile, works great if you like molasses notes.
Fresh lemon juice: use fresh lime juice for a tangier brighter drink, or grapefruit juice for a slightly bitter citrus twist if you want something less sharp.
Cranberry syrup: sub with pomegranate molasses diluted 1:1 with water for similar tartness, or just reduce cranberry juice with sugar until syrupy as a quick shortcut.
Egg white (optional): use aquafaba (chickpea brine) 1:1 for the same froth and no egg, or skip entirely and add a shake of simple syrup to help body and mouthfeel.

Pro Tips

– Chill your glass ahead of time and use big, hard ice for serving. Cold glass keeps the drink from getting watery fast, and big ice melts slower so the flavor stays bold longer. If your ice is soft or small the drink will dilute way too quick.

– If you use the egg white, dry shake first like you already know, but really go for it — 20 seconds if you can. Then add ice and shake until the shaker is freezing to the touch. A quick double strain through a fine mesh will get rid of tiny ice shards and make the foam silky. Don’t skimp on the dry shake or the foam will be flat.

– Taste the cranberry syrup before you pour it. If it’s super sweet the cocktail will feel cloying, so cut back on the extra simple syrup. If it’s too tart, warm the syrup a bit or add a touch more simple syrup rather than drowning the drink. Little adjustments make the balance sing.

– Put the bitters right on the foam at the end if you want a punchy aroma that hits first, or add them into the shaker for a more integrated spice note. And when you garnish, squeeze the orange peel over the top to spray oils onto the surface — that tiny burst of citrus makes a big difference.

Cranberry Whiskey Sour Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just stumbled on a Cranberry Whiskey Drink that makes the classic whiskey sour look basic, and I’m betting your bar cart needs it.

Servings

servings

Calories

220

kcal

Equipment: 1. Cocktail shaker (Boston or three piece)
2. Jigger or measuring spoons for accurate ounces
3. Fine mesh strainer for a smooth pour
4. Hawthorne or julep strainer to catch bigger ice chips
5. Citrus juicer or reamer for the lemon
6. Channel knife or peeler for orange twist or slice
7. Rocks glass and chilled coupe (one for on the rocks, one for up)
8. Bar spoon and ice tongs or scoop

You can skip or swap a few things if you dont have them, but the shaker, jigger, strainer and juicer are the most important.

Ingredients

2 oz bourbon whiskey
3/4 oz fresh lemon juice
3/4 oz cranberry syrup (see note, you can use cranberry juice reduced with sugar)
1/4 oz simple syrup (add if you like it sweeter)
1 egg white (optional for froth)
2 dashes Angostura or orange bitters (optional)
Ice (for shaking and serving)
Fresh cranberries and an orange slice or twist for garnish

Directions

Add 2 oz bourbon, 3/4 oz fresh lemon juice, 3/4 oz cranberry syrup, 1/4 oz simple syrup if you want it sweeter, and 1 egg white if using into a cocktail shaker.
If you use the egg white, do a "dry shake" first: seal the shaker and shake hard for 15 seconds without ice to build froth, then open it up.
Add a big handful of ice to the shaker, seal, and shake again vigorously for 15 to 20 seconds until the shaker feels very cold.
Add 2 dashes of Angostura or orange bitters into the shaker or onto the foam right after you pour, depending on how bold you want the spice notes.
Strain the drink through a fine mesh strainer into a rocks glass filled with fresh ice for a clean texture, or serve straight up in a chilled coupe if you prefer.
Garnish with a few fresh cranberries and an orange slice or twist, squeezing a little of the orange oil over the drink first for extra aroma.
If you reduced cranberry juice to make syrup, taste it before using: it should be sweet but still tart. Adjust the 1/4 oz simple syrup up or down to balance.
For a quicker version skip the egg white and dry shake, just shake with ice and you still get a tasty cocktail.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.