This blackberry whiskey sour uses both fresh muddled blackberries and homemade blackberry syrup, which gives it a much more intense fruit flavor than most versions. Shaken with egg white and strained over a big ice cube.
About this blackberry whiskey sour
This is a whiskey sour made with muddled fresh blackberries and homemade blackberry simple syrup. The muddled berries give you a depth of fresh fruit flavor and the syrup adds sweetness and a more concentrated blackberry note on top.
The egg white gives you that thick silky foam on top that makes this drink feel super special and lush. It pours slowly because of the muddled blackberries, so be patient.
I serve this in a double rocks glass with a big ice cube rather than in a coupe. Bourbon gives you a sweeter, rounder drink with vanilla notes that complement the blackberry really well. Rye adds spice and a drier finish. Both work, it’s personal preference. For more cocktail ideas browse my vodka cocktail recipes.
Key ingredients and why
- Bourbon or rye: Bourbon is sweeter and rounder, rye is spicier and drier. Both work really well with blackberry.
- Fresh blackberries: 4 per drink, muddled in the shaker. They add a depth of fresh fruit flavor and that deep purple color.
- Blackberry syrup: My homemade blackberry simple syrup adds sweetness and concentrated blackberry flavor. It keeps in the fridge for two weeks.
- Fresh lemon juice: The sour element. Always fresh.
- Egg white: Creates the silky foam on top. Not optional in this version – it changes the texture of the drink completely.
Method
- Muddle the blackberries with simple syrup in your shaker to release their juices.
- Add the whiskey, lemon juice, simple syrup and egg white. Dry shake (no ice) to build the foam, then shake again with ice.
- Strain into a rocks glass over ice (or a coupe without ice) and garnish with fresh blackberries.
Tips
- Big ice cube. A large single ice cube looks great and melts more slowly than regular ice, keeping the drink colder for longer without diluting it too fast.
- Bourbon vs rye. Bourbon is sweeter and more approachable. Rye adds a spicy complexity that works really well with the tartness of the blackberry and lemon. Try both and see which you prefer.
- Make the syrup ahead. The blackberry syrup needs to be completely cool before using. It keeps in the fridge for two weeks.
- Aquafaba instead of egg white. Half an ounce of unsalted aquafaba works well for a vegan version.
More whiskey sours
- Blackberry Gin Sour – the gin version with blackberry syrup
- Rum Sour – another great sour with egg white foam
- Amaretto Aperol Sour – silky and elegant
- Whiskey Sour – the classic version
Blackberry Whiskey Sour
Ingredients
- 4-5 fresh blackberries
- 2 oz whiskey bourbon or rye
- 1 oz lemon juice fresh
- 3/4 oz blackberry simple syrup
- 1 egg white optional, for foam
- Ice for shaking and serving
- Garnish: Fresh blackberries or lemon twist
Instructions
- Add the fresh blackberries to a cocktail shaker and muddle firmly.
- Add the whiskey, lemon juice, blackberry syrup, and egg white.
- Shake hard without ice for 15 seconds.
- Add a generous handful of ice and shake again for 15 seconds until well chilled.
- Strain into a double rocks glass with a big ice cube.
- Garnish with fresh blackberries or a lemon twist.
Notes
- For a vegan version, substitute 1 oz aquafaba for the egg white.
- Adjust the simple syrup to taste depending on how sweet your blackberries are.
