Blackberry Whiskey Sour
This blackberry whiskey sour is fruity and bold. It’s a twist on the classic whiskey sour with fresh muddled blackberries adding color and berry flavor. The optional egg white gives it that signature silky foam, but it’s just as good without.
About this blackberry whiskey sour
This is a fruit variation of the classic whiskey sour, made with bourbon or rye, fresh lemon juice, simple syrup, and muddled blackberries. It follows the standard sour formula with fresh fruit muddled in for flavor and color.
This version uses fresh blackberries rather than blackberry syrup. Muddling the berries releases their juice and pulp, giving the drink a richer, more textured berry flavor. You’ll double-strain to catch the seeds, but some of that fresh fruit character comes through in a way that syrup can’t replicate.
The egg white is optional but recommended. It creates a velvety foam layer and softens the drink’s texture. If you skip it, you’ll still have a great cocktail; it just won’t have that creamy top.
Key ingredients and why
Method
- Muddle the blackberries with simple syrup in your shaker to release their juices.
- Add the whiskey, lemon juice, and egg white. Dry shake (no ice) to build the foam, then shake again with ice.
- Double strain into a rocks glass over ice (or a coupe without ice) and garnish with fresh blackberries.
Tips
- Double strain is essential. Blackberry seeds are not pleasant to drink. Pour through a fine-mesh strainer to catch them.
- Muddle firmly but don’t pulverize. You want to break the berries and release their juice, not turn them into paste.
- Dry shake first when using egg white. Shaking without ice emulsifies the egg white and builds better foam.
Variations
- Spiced blackberry sour: Muddle a thin slice of fresh ginger with the blackberries, or add a dash of cinnamon.
- Herby version: Add 4-5 fresh basil leaves when muddling for an herbal note.
- Orange twist: Add a strip of orange peel to the shaker for citrus aromatics.
- Blackberry gin sour: Swap the whiskey for gin. The Blackberry Gin Sour uses syrup instead of muddled fruit if you prefer that approach.
More whiskey sours
Blackberry Whiskey Sour
Ingredients
- 4-5 fresh blackberries
- 2 oz whiskey bourbon or rye
- 1 oz lemon juice fresh
- 3/4 oz simple syrup
- 1 egg white optional, for foam
- Ice for shaking and serving
- Garnish: Fresh blackberries or lemon twist
Instructions
- Add fresh blackberries and simple syrup to a cocktail shaker. Use a muddler or the back of a spoon to crush the blackberries until they release their juices.
- Add whiskey, fresh lemon juice, and egg white (if using) to the shaker. Dry shake (without ice) for 15 seconds to emulsify the egg white.
- Add ice to the shaker and shake vigorously for another 15-20 seconds until well-chilled.
- Double strain the cocktail through a fine mesh sieve into a rocks glass over fresh ice or into a coupe glass if serving without ice. This step removes seeds and pulp
- Top with a fresh blackberries or a lemon twist.
Notes
- Double straining removes the seeds and pulp for a smoother drink.
- 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.
- You can also use blackberry simple syrup for more flavor. Find the full recipe here.
