Blackberry Whisky Sour
The classic whisky sour is a staple but adding fresh blackberries gives it a delicious twist. This blackberry whisky sour is an easy-to-make cocktail, perfect for a cozy evening or a summer gathering.
Why you’ll love this cocktail
- Fresh flavor: Made with real blackberries.
- Balanced : The tart lemon, sweet simple syrup, and rich whisky create the perfect mix.
- No fancy ingredients needed: Just a few fresh blackberries and bar staples are needed.
Ingredients
- Whisky: Bourbon or rye works well, depending on your preference.
- Lmon juice: Freshly squeezed for the best flavor.
- Fresh blackberries
- Simple syrup: or use blackberry simple syrup
- Egg white (optional): I always add egg white to my whisky sour, it gives a velvety foam layer.
- Ice: For shaking and serving.
- Garnish: Fresh blackberries
How to Make Blackberry Whisky Sour
Step 1: Muddle the Blackberries
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.
Step 2: Shake the Cocktail
To the shaker add whisky, lemon juice, simple syrup, and egg white (if using). Shake vigorously without ice (dry shake) for 15 seconds to froth the egg white. Add ice to the shaker and shake for another 15-20 seconds until well-chilled.
Step 4: Strain and Serve
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.
Step 5: Garnish
Top with fresh blackberries.
Tips for Success
- Egg white: If using egg white, the dry shake step is key for creating a frothy, velvety texture.
- Double Strain: This ensures a smooth texture without any seeds or pulp.
- Adjust sweetness: Add more or less syrup to suit your taste.
Variations to Try
- Spiced Blackberry Sour: Add a dash of cinnamon or muddle with a slice of fresh ginger for a warming kick.
- Herbs or orange peel: Add a few fresh basil leaves while muddling the blackberries, or some orange peel.
More recipes
Blackberry Whisky Sour
The whisky sour is a timeless cocktail with a balance of sweet, tart, and strong. This blackberry whisky sour takes it up a notch with a fruity twist.
Ingredients
- 4-5 fresh blackberries
- 2 oz whisky (bourbon or rye)
- 1 oz fresh lemon juice
- 3/4 oz simple syrup or blackberry 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 whisky, 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.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 200Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 60mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 5g
