This recipe comes from Jeffrey Morgenthaler of Portland's Clyde Common. Sweet crème de cassis mixes with oaky bourbon to produce a delicious take on the classic whiskey sour.
Note: If you like your drinks on the dry, tart side, consider starting with 1/4 ounce simple syrup and adding more to taste. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
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- Yield:makes 1 cocktail
- Active time: 5 minutes
- Total time:5 minutes
- 2 ounces bourbon
- 1 ounce fresh juice from one lemon
- 1/2 ounce crème de cassis
- 1/2 ounce simple syrup (see note above), or less to taste
- 1 dash Angostura bitters
Add bourbon, lemon, crème de cassis, simple syrup, and bitters to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled Old Fashioned glass.