The whiskey sour is a cocktail that combines whiskey with lemon juice and a sweetener (such as maple syrup or a simple syrup). It’s a slightly sweet but citrus-forward (and tart) drink that originates back to the late 1800’s. Given the lemon juice, these cocktails are always shaken, which awakens the citrus. A typical garnish for a Whiskey (or Bourbon) Sour would be an orange slice and a cocktail cherry, but there are always opportunities to add new flavors and aromas to your cocktail by experimenting and creating your own riff. We’ve made a variety of whiskey sour cocktail riffs at our Burlington Tasting Room over the years. With National Whiskey Sour Day in August, we wanted to share some of these recipes with you, so you can try them from home. 

Before you get started, make sure you have some maple syrup and/or simple syrup on hand, as well as some fresh lemon juice, and of course, a bottle of our Straight Bourbon and Revolution Rye Whiskey.

Instructions:
To make a rosemary syrup–
In a Mason Jar, take 8-10 sprigs of rosemary and place in 1 cup of boiling water. Let the rosemary steep (like a tea) for five minutes, then add 1.5 cups sugar and stir until dissolved. Seal the jar and let it sit for 8-12 hours, then strain out sprigs.

To make the cocktail–
In a shaker, add all ingredients with ice. Shake for about 8-15 seconds.Strain contents into a daiquiri coupe glass. Add a rosemary sprig for garnish.

Instructions:
Combine all ingredients in a shaker with ice. Shake for about 8-12 seconds. Double strain contents into a chilled coupe glass.

Instructions:
To make the stout simple syrup–
In a saucepan, bring 2-16 oz. cans of stout to just below a rolling simmer. Heat for 2-3 hours, whisking every 1/2 hour. Remove the froth that forms at the top. Once you have reduced the stout to about half (16 oz.), add 2-2.5 cups of sugar and stir until it is fully dissolved. Set the simple syrup aside to cool before using, and store in the refrigerator for up to one week.

To make the cocktail with the stout simple syrup–
Combine all ingredients above in a shaker with ice. Shake well, then strain into a rocks glass over a large ice cube.

Instructions:
Combine all the ingredients into a shaker. Shake the contents and strain them over large ice in a rocks glass or a stemless wine glass. Garnish with a cinnamon stick and an orange peel.

Instructions:
Combine in a shaker over ice. Shake briefly. Strain contents into a small wine glass. Garnish with a lemon peel.

Instructions:
Combine ingredients in a shaker over ice. Shake briefly. Strain contents into a Double Old Fashioned glass. Garnish with Angostura Bitters.

Instructions:
To make the stout simple syrup–
In a saucepan, bring 2 - 16 oz. cans of the Maple Breakfast Stout to just below a rolling simmer.* Heat for 2-3 hours, whisking every 1/2 hour. Remove the froth that forms at the top. Once you have reduced the stout to about half (16 oz.), add sugar and stir until it is fully dissolved. Set the simple syrup aside to cool. 

To make the cocktail–
In a shaker, combine Straight Bourbon or Maple Cask Rum, the stout simple syrup and lemon juice. Add ice to the shaker, and shake hard for about 15 seconds. Strain contents into a chilled coupe, and enjoy!

Did you know you could make a whiskey sour cocktail using beer? If not, now you do! To experiment with your own riffs, you just need to be creative. Be sure to keep the main ingredients the same, but swap in variations. For example, for the whiskey, you can use our Straight Bourbon or our Revolution Rye. For the sweetener, you can experiment with a flavored maple or simple syrup. For the garnish, herbs (like the Rosemary recipe above) can add a whole new flavor and aroma when compared to a slice of orange. 

For spirits, bitters, syrups or other cocktail ingredients, be sure to check out our Burlington Tasting Room.

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Written and published by Brianne Lucas on August 21, 2023.