Ginger-Cranberry Whiskey Sour

This wintery version of a whiskey sour features punchy ginger flavor and tangy cranberry juice. Though it requires minimal ingredients, it’s full of strong, bright flavors that perfectly complement rich holiday hors d'oeuvres like baked brie and bacon-wrapped dates.

For a simple syrup infused with tons of fresh ginger flavor, we essentially extract the juice by finely grating it directly into the simple syrup. If you don’t have a microplane or fine grater, finely mince the ginger before massaging it into the granulated sugar with the tips of your fingers to extract as much moisture from the ginger as possible. Once the mixture has the texture of wet sand, you’re good to add the water and shake until the sugar is dissolved. This recipe makes enough ginger simple syrup for 8 drinks and can be kept in an airtight container in the refrigerator for 2 to 3 weeks—use it to add intrigue from everything from iced tea to other wintery cocktails.

If you’re a frequent whiskey sour drinker, you may be wondering where the egg white is. We love the brightness of this drink as is, but if you like the richness a shaken egg white brings to the cocktail, by all means, add it! 

Made this? Let us know how it went in the comment section below!