food
Clementine Whiskey Sour
This season, kick up your classic sour with a hint of sweetness from homemade clementine syrup, smooth Bushmills USA and frothy egg whites. #ad
food
Clementine Whiskey Sour
This season, kick up your classic sour with a hint of sweetness from homemade clementine syrup, smooth Bushmills USA and frothy egg whites. #ad
Ingredients
Clementine Syrup
- 10 oz can of clementines in syrup OR 8 fl oz of clementine juice
- 9 oz sugar
Clementine Whiskey Sour
- 1 2/3 fl oz Bushmills Original
- 5/6 fl oz / 5 teaspoons freshly squeezed lemon juice
- 5/6 fl oz / 5 teaspoons egg white
- ½ fl oz clementine syrup
- 1 dash orange bitters (optional)
- 1 clementine segment and long orange peel on cocktail stick for garnish
- Cubed ice
Steps
Clementine Syrup
- Add the clementines in syrup to a blender. Blend on high power, getting the pulp as fine as possible.
- Using a muslin cloth or cheesecloth, strain the syrup into a jug catching all of the pulp in the cloth and keeping the liquid only. You should end up with about 8 fl oz of juice.
- Add this juice to a small pan along with the sugar. Heat on a low heat, stirring to help dissolve the sugar, about 3 minutes.
- Store the syrup in a heatproof jug and allow to cool before use.
- If you are working with juice to start, add this juice to a small pan along with the sugar. Heat on a low heat, stirring to help dissolve the sugar, about 3 minutes. Allow to cool before use and store the syrup in a heatproof jug.
Clementine Whiskey Sour
- Add the Bushmills Original, lemon juice, egg white and clementine syrup to a cocktail shaker, seal and dry shake (this mean shake without ice).
- Open the shaker and add enough cubed ice to fill the shaker. Seal the shaker and hard shake for approximately thirty seconds.
- Open the cocktail tin, place the hawthorne strainer in the tin and carefully pour the liquid into the rocks glass.
- Garnish with a dash of orange bitters and a mandarin slice and peel that has been skewered on a cocktail stick.