It’s Easter weekend and I’ve come bearing a zingy, vibrant cocktail that will kiss you gently on the forehead and ease (mildly sedate?) you through your next few days of screaming, chocolate-filled children/probably some adults, and potentially disastrous political “discussions”. It’s what the holidays are all about, right? 🙄
We freaking love a good sour in our house – from amaretto to tequila and everything in between. These Blood Orange Whiskey Sours are vividly hued thanks to the jewel-toned blood orange juice, balanced out with some zippy lemon juice and just the right amount of sweetness. If I’m feeling organized, I like to squeeze the citrus juices and shake up with ice and sugar in advance and leave it in the fridge so all you have to do when you’re ready to serve is fill a glass with ice, add 2oz of your favourite whiskey and top up with the sour mix.
Full disclosure: My memory card crapped out right before I was ready to shoot this so these are all done on my iPhone. It was truly eye-opening to see how far phone cameras have come in my life. I had a good laugh thinking back to my first Nokia phone and it’s grainy, barely recognizable photos.
- 4 oz rye whiskey
- ½ cup Blood Orange Juice, squeeze from about 2-3 blood oranges
- ¼ cup fresh lemon juice, from 1 large lemon
- 2 tsp superfine sugar
- 6-8 ice cubes
- rosemary or thyme sprigs, for garnish
- 2 slices blood orange, for garnish
- Add all the ingredients except for the garnish to a cocktail shaker and shake vigorously for 30 seconds.
- Pour into two glasses filled with ice. If using, garnish with the slice or orange and a sprig of herb.