Watching the produce change at my local farmers market is probably my favorite part of every season. I was super excited to see a variety of cherries available this past week and really wanted to make a pie. Instead, I’ve brought you cherry pie in a glass with this fun and easy twist on the classic whiskey sour. I’m not sure what’s better, the pie or the drink? I’d still like to get around to making a pie and maybe some homemade brandied cherries too before summer ends. The depth and color the cherries bring to this classic cocktail is wonderful, and it wouldn’t be a traditional sour without egg whites, so let’s get cracking!
Cherry Whiskey Sour
2 oz. bourbon
3/4 oz. lemon juice
3/4 oz. simple syrup (1:1)
1 egg white
Peychaud’s bitters for garnish
In the larger side of your tin, crack your egg and separate, only using the egg white and discarding the yoke. In the small side of your tin add the lemon juice, simple syrup, cherries, and muddle. Add the bourbon and dry shake your cocktail to aerate and incorporate all ingredients. Add ice and shake again. Strain into a coupe and dash your Peychaud’s bitters on top. I drag a straw through my dashes to create a little design.
I love the way this cocktail came out. It’s super lush from the cherries and creamy from the egg white. It’s a really nice cocktail to serve after dinner, and like most egg cocktails, also a great brunch drink. But let’s be real – it’s any ANYTIME drink! I hope you can whip a few of these up over the long weekend. If you do, enjoy them and let me know how they turn out.
Is there a certain egg white cocktail you love to make at home? I’d love to hear about it in the comments below. Cheers everyone!