The Best Whisky Sour For Every Season: 5 Timely Recipes
While classic cocktails are revered and innovation is celebrated, the whisky sour stands as a testament to timelessness. Yet, as the seasons change, so do our palates, yearning for something that mirrors the world outside. Let's take the whisky sour on a year-long journey, tweaking it to suit the sweater weather, the blooming spring, the lazy summer, and the crisp autumn.
Winter Warmer Whisky Sour
As the chill of winter wraps around us, our whisky sour needs a bit of a cuddle—something to warm the bones. Enter the Winter Warmer whisky sour. Swap out the traditional simple syrup for a homemade spiced syrup—think cinnamon, star anise and clove simmered with sugar and water. Mix 50 ml Johnnie Walker Double Black with 20 ml of lemon juice and 15 ml of this spiced syrup. Shake it with a bit of egg white and strain into a glass that's been waiting patiently by the fireside.
Spring Blossom Whisky Sour
When the world starts to stretch into spring, our whisky sour blooms too. This version requires a floral twist—lavender or rose syrup will do the trick. Combine 50 ml Johnnie Walker Green Label, 20 ml of lemon juice, and 10 ml of floral syrup. The egg white in this one is optional. If you're feeling adventurous, a dash of orange flower water transforms it into a fragrant marvel. Serve it in a glass and garnish with a sprig of lavender or a rose petal. It's like sipping on the first day of spring.
Summertime Whisky Sour
Summer demands freshness, a drink that quenches and dazzles. The Summer Splash Whisky Sour is all about embracing the season's bounty. Muddle a handful of ripe berries—strawberries, raspberries, or blackberries—with your syrup before shaking it up with 50 ml of Godawan and 20 ml of lemon juice. The berries lend their sweetness and a vibrant hue to the drink, making it as pleasing to the eye as it is to the palate.
The Monsoon Whisky Sour
For those monsoon evenings when you're caught between the desire to dance in the rain and the urge to cosy up indoors, the Monsoon Mist whisky sour is your go-to. Start with 50 ml Talisker 10. To the classic mix of lemon juice and syrup, let’s add a bit of ginger and lemongrass, giving it that zing and freshness that the monsoon air carries.
Autumn Harvest Whisky Sour
Autumn is a season of richness and harvest bounty. The Autumn Harvest whisky Sour leans into the warmth of the season with the addition of apple cider. Shake 50 ml Singleton 12, 20 ml lemon juice, and 15 ml apple cider. A dash of maple syrup can replace the sugar syrup here, adding depth and a touch of the forest, preparing for winter. Strain into a glass, and garnish with an apple slice or a cinnamon stick.
