Cranberry Bourbon Sour

I was in my storage locker this afternoon, being excessively hopeful and pulling out my bin of spring wardrobe, just in case winter has decided she’s done with us.

Behind the bin a found a box with my Grandmother’s crystal wine glasses. When my parents moved about a year ago I had taken it and at the time didn’t have a spot for them, so off to the storage locker they went - to be promptly sent to the very back of my memory as well.

Pull them out today, they were so beautiful I knew that I needed to make a cocktail and show them off!

So, on this extremely grey and dreary afternoon I decided to brighten things up a bit.

As previously mentioned I am having a love affair with Sour Cocktails right now, so this won’t come as much of a surprise. There is something so satisfying about the mouth feel and body of a cocktail with egg white, it just elevates the whole experience.

The key here is to use pure cranberry juice, if you use a cranberry cocktail that you find at the grocery store you’ll loose some of the intense cranberry flavour and the cocktail will be much sweeter. If it’s all you can find, reduce the cranberry juice by 15ml and double the lemon juice.

50ml Bourbon

Juice of 1/2 a lemon

Two broad strips of Lemon Zest

30ml pure cranberry juice

15ml simple syrup

1 egg white

1/3 cup frozen cranberries

Combine everything into a shaker (save 1 piece of the lemon zest) and dry shake vigorously. If you’re looking for a super cold cocktail make sure that the lemon, cranberry juice, and bourbon are already cold as the frozen cranberries won’t chill the drink off that much.

Strain into you glass of choice, and mist with the oils from the second piece of lemon zest on the top. I floated a couple of frozen cranberries on top of the foam.