Sweet, Sour, Whiskey

I think the word you're looking for right now is "yes."

But wait! Even if you're already a fan of the whiskey sour, you may want to hear more before you belly up to my bar.

This here concoction is no ordinary whiskey sour. This is a grapefruit sour, made with intense juicy ruby red grapefruit. I juiced the grapefruit myself with my citrus juicer, and found that 1 grapefruit yields roughly 1/2 cup juice. You could substitute store-bought juice but, if you must, at least make sure that it's not from concentrate.

Now, the words you're looking for are "heck yes."



I adapted this simple cocktail recipe for a refreshing take on an old favorite. In flavor, it's not wildly different than the traditional whiskey sour, except that it's slightly fruity. And, since grapefruit brings all the sour to the party, there's no need to mess around with any nasty, fluorescent-hued sour mix. A small amount of agave syrup (or other liquid sweetener of your choice) balances the sour grapefruit juice perfectly, and doesn't overpower the best part of the beverage: the whiskey, of course!


Grapefruit Sour 
Yield: 1 drink

1 oz ruby red grapefruit juice
1/2 oz agave nectar
2 oz Irish whiskey

Combine all ingredients in a shaker and, well, shake. Serve on the rocks, or neat if you prefer.

I'm looking forward to making this drink a summer staple, and already dreaming about fancying it up with herbs and spices. You could also use flavored agave syrups to make things more interesting. Vanilla Grapefruit Sour, anyone? I'm game.

Now, if you'll excuse me, my ice cubes are melting...

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