WHISKEY SOUR GLASSES FULL

Just ask the clerk at your local liquor store for a suggestion, there are some really great options out there for any budget! While I don’t recommend using that super expensive bottle of whiskey your husband bought that has been quietly aging at the back of your liquor cabinet, I do suggest you use a decent quality bourbon whiskey for whiskey mixed drinks.ĭon’t go crazy spending tons of money because the apple cider and simple syrup will mask the flavor of the whiskey a bit, but you can definitely tell when you use the cheap stuff.

Bourbon whiskey – bourbon pairs best with the apple and lemon in this recipe, but if you don’t have any hand a standard American whiskey would work too.

WHISKEY SOUR GLASSES FULL

The full list of ingredients can be found down below in the printable recipe card but here are the stars of the recipe! I grabbed my trusty apple cider and got mixing! Believe me when I say that this whiskey sour will be made VERY frequently this fall! I especially love that it’s a blended whiskey mixed drink because it allows me to reminisce about the fun summer we just had while basking in the beauty of fall. My deep-rooted adoration for all things apple inspired me to experiment with this new twist on a classic whiskey sour. But, after that, you can go a bit crazy and add in whatever you’d like to amplify the flavor. The base of this whiskey sour cocktail is always the same – bourbon whiskey, fresh lemon juice, and simple syrup.

That is, of course, unless it’s made into some kind of whiskey sour. My husband can drink it like water, but just the smell of it is hard for me to take. Like I mentioned earlier, whiskey on its own is not really my thing. Once September hits, you’ll find me adding apple cider to nearly everything I touch. I know some people are all about their Pumpkin Spice once fall comes around, but I’m an apple flavored everything girl through and through. So, we move from burgers on the grill and watermelon flavored everything to the more aromatic and “harvesty” (yes, I made that word up…) tastes of autumn. With changing leaves come changing flavors. It’s just one of those things you have to experience for yourself. However, there is something just extra special about fall in the Pacific Northwest. I lived in New England for a while, and yes, fall in New England is a sight to behold. As we move from hot summer days into crisp autumn nights, I simply cannot help but be amazed at how beautiful the changing leaves are. One of my absolute favorite things about living in Oregon is the fall foliage. Like this recipe? Pin it to your DRINKS pinboard! Apple Whiskey Sour is the perfect drink to transition from summer to fall because it’s blended like my favorite summer margaritas, but with the fall flavors I love! I’m not a huge whiskey on the rocks girl, but give me some whiskey mixed drinks (like this delicious Whiskey Smash) and I’m happy. From pies to cobblers, to cider, to amazing cocktails like this Apple Whiskey Sour, you can’t go wrong! With the start of fall headed our way, I love to gather up all my best recipes using my absolute favorite fruit – apples! Apples have such a wonderful, versatile flavor. I speak from experience.Sweet and sour with an extra special kick of bourbon, this Apple Whiskey Sour will have you begging for fall to stick around! To quickly get an egg up to room temperature, just place it in a bowl of lukewarm water for a few minutes.Ī word to the wise, if you’re making more than one drink, make sure you only shake one at a time – don’t try to batch two drinks into one cocktail shaker, because you’re likely to end up with egg on your face. It will foam up more readily if it’s a room temperature.

For instance, I’d recommend using a room temperature egg in this recipe to get the most out of your egg white. A lot of chemistry is involved in making the perfect tipple and the temperature of the ingredients is a big part of the equation. If you hadn’t realized, cockailing is a lot like baking. Finally, I’ve tied it back to Deep-Fried Devilled Eggs & Bacon by dusting the outside of the glass with chipotle chili powder for a vibrant red garnish and smoky kick. I’ve also incorporated a subtle hint of coffee to round out the “most important meal of the day” concept through the use of Coffee Pecan Bitters, also from Kinsip. And not just ANY maple syrup, but the Whisky Barrel-Aged Maple Syrup from Prince Edward County distiller, Kinsip. I’ve doubled down on the homage to breakfast by using maple syrup in place of regular simple syrup as the sweetener. This recipe is designed to be the perfect pairing for my Deep-Fried Devilled Eggs & Bacon recipe that I shared earlier this week. To mark the occasion, I’ve created this Maple Whiskey Sour, made with exclusively Canadian products. the perfect day to raise a glass to the hard-working farmers across Canada who put over 9 billion eggs on our tables and in our glasses each year. This post is sponsored by Egg Farmers of Canada.

Whiskey sour glasses