This cranberry whiskey sour is an easy and delicious twist on a classic cocktail. It’s slightly festive and quick to prepare, making it perfect whether you’re serving one or a crowd.
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I don’t know about anyone else, but despite the fact you can get many fall favorites like apple, pear and cranberry any time of year, I particularly embrace them when it’s their “season”.
That’s part of why I love taking part in the themed weeks you might have seen here recently for pumpkin, apple and now cranberry to both get creative and give you some ideas. If you missed them, take a look at some recent favorites like pumpkin ravioli, Taiwanese pumpkin rice noodles, beet apple salad and apple snack cake.
I decided it was only right to close out cranberry week with a cocktail. Unlike the cranberry caipirinha I shared in a past cranberry week, this one uses cranberry juice in a more ‘typical’ (and easy) use of cranberries in a cocktail.
And this cranberry whiskey sour could hardly be easier.
What is a whiskey sour?
A whiskey sour is a classic cocktail made with whiskey (often bourbon), lemon juice and sugar (often as simple syrup). You shake them together with ice to chill then serve either straight up or over ice. The classic garnish is a slice of orange (or maybe lemon) and a maraschino cherry.
Popular variations include the Boston Sour with egg white added (although sometimes it’s just called a whiskey sour with it added anyway), and a Ward 8 which also adds orange juice and uses grenadine as the sweetener.
In some cases it is made a little less strong by adding soda. But really this makes it into a Collins (like a whiskey version of my strawberry collins or raspberry collins cocktail). The whiskey sour is the original that has inspired a whole range of “sour” drinks using other spirits and mix-ins.
How to make a cranberry whiskey sour
This cranberry variation is very easy to make, as all you do is shake together the whiskey, lemon, cranberry juice and sugar with some ice. Then either strain it to serve it straight up, or pour over ice to serve on the rocks, as you prefer.
What kind of whiskey is best?
You could use a few different kinds of whiskey here, such as bourbon, rye or an Irish whiskey. Scotch whiskey would be OK as long as it’s not peaty. You are best to choose one that has a warm, rounded flavor and if anything with a touch of sweet.
Given you are mixing it, there’s no need to break out the best bottle, but also don’t go for anything too harsh. You will notice.
This cranberry whiskey sour is so easy to make and while slightly sour, as the name suggests, it’s wonderfully drinkable. It’s festively colored, but really I think I could drink it any time. And probably will, now I’ve discovered it. Whenever you make it, cheers!
Try these other easy and tasty cocktails:
- Hibiscus mezcal sour
- Cranberry sangria
- Pomegranate mojito
- Plus get many more cocktail recipes in the archives.
Cranberry whiskey sour
- 1 1/2 oz whiskey 45ml
- 3/4 oz lemon juice 22ml, recommend fresh
- 3 oz cranberry juice 90ml
- 1 tsp sugar
- Put everything in a cocktail mixer along with a few ice cubes. Cover and shake well. Either pour into a glass as it is, or serve over ice (suggest in an old fashioned class). I’d suggest a slice of lemon and some frozen cranberries as garnish.
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes today:
- Buddha’s Hand-Cranberry Shortbread from Culinary Adventures with Camilla
- Cranberry Baked Brie from Cookaholic Wife
- Cranberry Fig Sauce from The Redhead Baker
- Cranberry Glazed Carrots from Palatable Pastime
- Cranberry Jam with Bacon and Onions from A Day in the Life on the Farm
- Cranberry Orange Sweet Rolls from The Saucy Fig
- Dark Chocolate Cranberry Scones from Cooking For My Soul
- Pork Chops with Cranberry Maple Pan Sauce from Karen’s Kitchen Stories
- Spiced Cranberry Sangria from A Joyfully Mad Kitchen