CRAN-CHERRY RYE WHISKEY SOUR

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The fruity cherry and cranberry notes in this Cran-Cherry Rye Whiskey Sour Cocktail complement the spicy rye for a perfectly sweet and refreshing cocktail. Add in some lime juice and egg whites and you’ve got yourself a drink you’ll love and enjoy all year long.

Lately, we’ve been on a cocktail kick, trying all of the fun cocktail bars wherever we go, like Barred Owl, in Columbia, MO, and Catherine and Mary’s in Memphis, TN. They are both a must try if you’re in either one of these areas!

With all of this inspiration around I had to try crafting one of the cocktails myself.

This Cran-Cherry Rye Whiskey Sour is one that blows all the other cocktails out of the water! It’s subtly sweet, easy to make, and looks almost as good as it tastes. It there was ever the perfect instagramable cocktail, it would be this drink.

It can easily be made in a larger batch for parties, or you can whip up just one or two for a refreshing nightcap.

What makes this cocktail so good is that it takes a spin on a traditional whiskey sour and gives it a few upgrades that make the flavors out of this world!

I used Rye Whiskey instead of a traditional whiskey because the spices pair very well with the sweet yet tart cran-cherry simple syrup.



I also added egg whites, and I know what you’re thinking “An egg white in a cocktail? That’s crazy” You betcha it’s crazy… crazy delicious!

We’ll get to the specifics of egg whites in cocktails later, but for now, just believe me, you won’t be cringing at the thought of egg whites in a cocktail once you try it!

INGREDIENTS
CRAN-CHERRY SYRUP

  •  1 cup fresh or frozen (thawed) cranberries (I use frozen when not in season)
  •  1 cup fresh or frozen (thawed) pitted cherries
  •  1/2 cup water
  •  1/2 cup sugar

COCKTAIL

  •  3 ounces rye whiskey or bourbon
  •  4 ounces lemon juice
  •  2 ounces cran-cherry syrup
  •  4 teaspoons egg whites (a large egg should have about 6 teaspoons of egg white)
  •  ice
  •  pinch of kosher or sea salt
  •  cranberries, rosemary and lemon slices for optional garnish
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INSTRUCTIONS
CRAN-CHERRY SYRUP

  1. Cook: Using a small saucepan, combine cranberries, cherries, water, and sugar. Bring to a boil and continue to cook stirring occasionally with a wooden spoon or spatula until cranberries start to pop and burst (about 3 minutes).
  2. Strain and chill: Lightly mash berries with a potato masher or fork. Over a small bowl, strain fruit through a fine mesh strainer, pressing with a spatula to release all the juices. Set bowl aside to cool completely. Refrigerate syrup in an airtight container for up to 2 weeks. Remaining mashed cranberries and cherries can be reserved for another use, such as adding it into smoothies or on a roasted turkey sandwich.
  3. .............................................

for full recipes please see : tidymom.net

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