The Better "Blushing" Whiskey Sour
An elevated twist on the classic Blushing Whiskey Sour. We’ve adjusted the ratios to reduce the sugar and boost the bourbon, adding a velvety foam texture and a double-strain technique for a smoother, sophisticated cocktail.
Ingredients
- 2 oz Bourbon or Rye Whiskey 90 proof or higher recommended
- 1 oz Fresh Lemon Juice approx. 1/2 large lemon
- 3-4 Large Blackberries plus 2 for garnish
- 0.75 oz Simple Syrup 1:1 ratio of sugar to water
- 1 Egg White optional, for foam/texture or 1 oz Aquafaba
- Ice for shaking
Instructions
- Muddle: Add the simple syrup and blackberries to a cocktail shaker. Muddle gently until the berries are broken down and juicy.
- Combine: Add the whiskey, fresh lemon juice, and egg white (if using) to the shaker.
- Dry Shake: Place the lid on tight and shake vigorously for 15 seconds without ice. This "dry shake" emulsifies the egg white to create a rich foam.
- Wet Shake: Open the shaker, fill it 3/4 full with ice, and seal again. Shake hard for another 30 seconds until the tin feels frosty cold.
- Double Strain: Place a fine-mesh sieve (tea strainer) over your coupe or rocks glass (filled with fresh ice if preferred). Pour the cocktail through the sieve to catch the blackberry seeds and ice chips.
- Garnish: Skewer the remaining blackberries on a cocktail pick and rest across the rim. Serve immediately.
Notes
Why Double Strain? Blackberries have large seeds and pulp that can clog your teeth or straw. Straining through a fine mesh ensures a silky, professional mouthfeel.
The Whiskey: The original recipe used 1 oz of Irish Whiskey, which is quite mild. We increased this to 2 oz of Bourbon to balance the tart lemon and sweet berries properly.
Simple Syrup: To make your own, dissolve 1 cup of sugar in 1 cup of warm water. Store in the fridge for up to a month.
Mocktail Option: Omit the whiskey and use a zero-proof spirit alternative, or top with ginger beer for a "Blushing Blackberry Mule."
Tried this recipe?Let us know how it was!