Plum Ginger Whiskey Sour
We’ve got a fabulous whiskey sour recipe today, the Plum Ginger Whiskey Sour. This light frothy sensation is bursting with fall flavors… Just the kind of cocktail to sip with friends on an autumn evening.
PLUM GINGER WHISKEY SOUR:
This cocktail is a variation on a classic whiskey sour recipe.
However, a rich plum syrup and fresh ginger juice make it a perfect cocktail for transitioning into fall.
Egg whites are traditionally used in a whiskey sour to provide a rich silky frothy texture.
Don’t be afraid of the egg whites in cocktails, bartenders use them all the time. As long as the shell is washed before cracking, the risk of salmonella is almost nil.
Whiskey Sour Recipe
The Plum Ginger Whiskey Sour. This light frothy sensation is bursting with fall flavors... Just the kind of cocktail to sip with friends on an autumn evening.
Servings: 1 drink
Ingredients
- 1 1/2 ounces bourbon I like to use a slightly overproof bourbon in this
- 3/4 ounce plum syrup
- 3/4 ounce fresh lemon juice
- 1/4 ounce fresh ginger juice
- 1 egg white
- Fresh plum sliced
- Candied ginger
Instructions
- Shake all ingredients together without ice, in order to emulsify the egg white.
- Add ice to the shaking tin and shake again to chill the drink. Strain over a large ice cube in a rocks glass. Garnish with candied ginger and plum.
Nutrition
Serving: 1drink, Calories: 177kcal, Carbohydrates: 17g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 63mg, Potassium: 49mg, Sugar: 16g, Vitamin C: 8.3mg, Iron: 0.8mg
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Would you please expand on the plum syrup and ginger juice?  This sounds delish but I don’t know how to make those two ingredients!
Thanks.
Hi Karen,
Both of these items are “bar tender” stock ingredients. You can find them a Whole Foods or specialty markets.
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A good rye would be really good too
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I’m all for a good whiskey sour. Love the addition of ginger.
I understand lemon juice, but ginger juice???
This looks like a wonderful way to celebrate the weekend!
-Jamie
I can totally see myself having one of these for breakfast…. er… brunch ;)
Kita, I like the way you think :)