Story and Photography by Heather Wibbels
If you love whiskey sours in the summer, you can easily adjust the cocktail to fall flavors with the use of spiced syrups. You can also add half an ounce of apple brandy. High-quality apricot and pear brandies also boost seasonal flavors.
Recipe originally published in the Fall 2021 issue of Bourbon+.
2 ounces bourbon (or 1.5 ounce bourbon and 0.5 ounce apple brandy)
0.75 ounce of either infused simple syrup
0.75 ounce lemon juice
3 dashes bitters (Old Forester Smoked Cinnamon or Woodford Reserve Sassafras and Sorghum)
1 egg white or 0.5 ounce aquafaba (optional)
Cinnamon stick, for garnish
Apple slice, for garnish
Without egg white: Combine bourbon, syrup, lemon juice, and bitters in a shaker and fill with ice. Shake hard for 10 to 12 seconds to chill and strain into a chilled coupe glass. Garnish.
With egg white: Add egg white or aquafaba to the shaker with other ingredients and add one large ice cube. Shake hard for 30 seconds. Fill with ice and shake hard for another 10 to 15 seconds. Strain into a chilled coupe glass. Garnish.