Cheers to the upcoming New Year! Need something to serve guests or take to a New Year's Eve party? I submit the whiskey sour for your consideration. It's one of my favorite cocktails - I like them so much they were one of the signature drinks at my wedding. I'm a firm believer that you can drink them year round because they're refreshing, but still complex.
My sunset whiskey sour is for folks who like both a sweet and sour bite in their cocktails.
The standard ratio for the whiskey sour is 3:2:1 (whiskey, lemon juice, simple syrup). I've stuck to that with this recipe, but added a homemade cherry syrup, in place of the usual maraschino cherry.
I like the taste of a maraschino cherry as much as the next guy, but they really aren't so much cherries anymore. They're bleached of their color, packed with sugar, and then dyed bright red. There are a lot of 'real' maraschino cherries available now, which I much prefer. But I wanted something homemade for this cocktail.
So, I made my own dark, sweet cherry syrup, using just a few ingredients.
The cherry syrup, combined with the deep amber of the whiskey sour creates a beautiful sunset medley of colors - hence the name.
I hope you enjoy these cocktails as much as I did. Here's to being the popular person who brings signature cocktails to the party!
Sunset Whiskey Sour
Makes 6 servings | Prep time: 5 minutes | Total time: 45 minutes
2 cups dark sweet cherries*
1 tablespoon cane sugar
1/2 cup water
9 ounces Jack Daniels
6 ounces freshly squeezed lemon juice
3 ounces simple syrup
Bring the ingredients for the cherry syrup to a bubble over medium heat in a saucepan. Reduce heat and let the mixture simmer for 20 minutes. Stir occasionally. Remove from heat and let cool for 20 minutes.
Meanwhile combine the Jack Daniels, lemon juice, and simple syrup in a jar and stir to combine to make the cocktail mixture.
Add ice and 1/6th the cocktail mixture to a shaker and shake vigorously till chilled. Pour into a glass and add 2 to 3 tablespoons of cherry syrup to each cocktail. Stir gently, add a few ice cubes (if desired), and serve immediately.
*I used frozen cherries. Frozen fruit and veggies are easier for me to use in compotes and sauces, because they break down quickly. They are usually cheaper than fresh and have been picked at the height of their ripeness, so it's a win win.