“The key to all great sours is creating the perfect combination of tartness from citrus and sweetness from sugar,” says Lisa Selman, the director of beverage at Kitty O’Shea’s in Chicago.
This sour can be made using your choice of whiskey, and we encourage you to experiment with bourbon, rye and scotch to see which you prefer. Its secret lies in the balance of the whiskey and the usual lemon juice with apricot liqueur and ginger syrup. “The sweetness of the apricots paired with the spice of the ginger and the warmth of the whiskey creates a delicious complexity of flavors,” says Selman.
This recipe originally appeared as part of “5 Easy Whiskey Sour Twists to Make Right Now.”
- 2 ounces bourbon, rye or scotch
- 1/4 ounce apricot liqueur (such as Giffard)
- 3/4 ounce lemon juice, freshly squeezed
- 1 ounce ginger syrup*
- Garnish: preserved cherry
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over one large ice cube.
Garnish with a preserved cherry.
*Ginger syrup: Add 1/2 cup granulated sugar and 3/8 cup water to a saucepan over medium-high heat and stir constantly until the sugar has dissolved. Add 1/2 cup of fresh ginger, peeled and sliced, and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat, allow to cool and strain to remove solids. Syrup will keep in an airtight container, refrigerated, for up to 2 weeks.