Cedric Angeles; Prop Styling: Thom Driver
Total Time
5 Mins
Yield
Serves 1

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.  

How to Make It

Combine bourbon, clementine juice, lemon juice, Fernet-Branca, and simple syrup in a cocktail shaker filled with ice. Shake until shaker feels very cold, 1 minute. Strain into a rocks glass filled with ice. Finish with bitters; do not stir. Garnish with clementine slices and leaves.