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.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|This recipe appears in:||A Better Whiskey Sour: How to Make Jeffrey Morgenthaler's Bourbon Renewal|
- 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.