The Whiskey Sour is a popular and classic cocktail drink. Easy to mix, it forms the base for a large family of sour drinks. And, like every good cocktail, there are a variety of adjustments you can make to put your personal touch on the drink. The root of any Whiskey Sour is the original big three – spirits, sugar, and citrus. As the name implies, this cocktail is sour, but the sweetness of some whiskeys and the simple syrup offset and complement its tartness. Balance is important. The first time you try this recipe, make it exactly as it is written, give it a taste, then adjust your next serving as needed. To make a simple syrup, combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a boil over medium-high, stirring constantly until sugar dissolves. Remove from heat, and cool to room temperature, about 30 minutes. Store in an airtight container in refrigerator up to 2 weeks. You will use 1 tablespoon for reach Clementine Whiskey Sour. A simple syrup is a staple in any Southern refrigerator. Use it to mix into your favorite cocktail or stir into a glass of classic sweet tea. You can also infuse simple syrup with fresh herbs, such as mint and rosemary, or strips of citrus peels, including lemon, orange, or even grapefruit. Just add a few peels to your saucepan right after removing it from the heat for a subtle flavor. To make this cocktail, simply combine your favorite bourbon with freshly squeezed clementine juice, lemon juice, and Fernet-Branca, a brand of Amaro, or bitter herbal liqueur, and simple syrup. Shake with ice, strain, add bitters, garnish, and enjoy.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.