A Classic With Finesse🍸🍊
There are few cocktails, in my opinion, more delish than a Whiskey Sour. If you want to look like a bar-master, this is a simple technique that can make you look like a superstar 🤩 behind-the-bar. It’s a reverse dry shake that gives this favorite classic cocktail the top shelf look. It’s really easy and who doesn’t want to perfect at least one signature cocktail? Serve this Blood Orange Whiskey Sour Cocktail at your next fancy soiree or the more casual get together, “swaray”.
Hey, Bartender!
Back in 1980 something, I actually went to bartending school. I put that into relatively short-lived practice when I worked as a bartender at night, while still working my 9-5 day job. Let me just say, I didn’t kill it. But, the indisputable truth and the very best part of it was that I made so much money in tips, I never had to touch my day job paycheck. It’s also where I developed my life long love of cocktail olives.
I really am impressed with the pros who can make so many complicated cocktails….all at once and keeping a conversation going at the same time! For this Cocktail, you don’t need a degree in mixology. It’s easy-peasy.
Blood Orange Whiskey Sour
In order to make this cocktail, you’ll need a cocktail shaker, a coupe cocktail glass or rocks glass, a strainer and a shot glass. It’s also best for the design if your bitters come in the drop style bottle rather than the standard which measures out in dashes.
Chill a coupe cocktail glass or rocks glass with ice, set aside.
Into a cocktail shaker filled 1/2 with ice, add 2 ounces of your best and favorite bourbon or rye. Add 1 ounce of freshly squeezed blood orange juice and 1/2 an ounce of freshly squeezed lemon juice , 1/2 ounce of simple syrup, and a tiny pinch of salt. Shake vigorously, about 20 seconds.
Strain the cocktail into a glass shaker or drinking glass and set aside.
Discard the ice from the cocktail shaker, then put the cocktail back into the shaker and add the egg white.
Shake again, about 20 seconds, then pour the cocktail into the chilled glass.
Wait a few seconds for all the foam to settle on top of the cocktail. Top the foam with about 6 drops of bitters. Using a toothpick or cocktail stirrer, make a decorative pattern by pulling the drops together.
Garnish with a Luxardo Cherry! 🍒
Notes
To make citrus oleo saccharum, you want to impart as much of the flavor from the zest only, leaving as much of the white pith behind. Using a vegetable peeler, peel the skin from 2 lemons, 2 oranges and 1 grapefruit (or any combination). Put the zest/peel into a shallow bowl or glass pie plate. Cover with 1 cup of granulated sugar. Give a light rub to the fruit and sugar, then let it sit for about 24 hours.
Next, add 1 cup of warm water to the dish and let it sit until all the sugar has dissolved. Help it along with a little stir if necessary. Strain the liquid into a jar, seal. Discard the peel.
Ingredients
- 2 ounces Bourbon
- 1 ounce fresh-squeezed blood orange juice.
- 1/2 ounce fresh-squeezed lemon juice.
- 1/2 ounce simple syrup or citrus oleo saccharum (See notes below for the recipe)
- tiny pinch of salt
- 1 egg white
- Angostura bitters
- Garnish:
- Luxardo Cherry
Instructions
- Chill a coupe cocktail glass or rocks glass with ice, set aside.
- Into a cocktail shaker filled 1/2 with ice, add bourbon, blood orange juice, lemon juice , simple syrup, and salt. Shake vigorously, about 20 seconds.
- Strain the cocktail into a glass and set aside.
- Discard the ice from the shaker, then put the cocktail back into the shaker and add the egg white.
- Shake again, about 20 seconds, then pour the cocktail into the chilled glass.
- Top the foam with about 6 drops of bitters. Using a toothpick or cocktail stirrer, make a decorative pattern by pulling the drops together.
- Garnish with Luxardo cherry
