Berry Nutty Maple Whiskey Sour
2 oz Vanilla-infused bourbon
.75 oz Cranberry juice
.5 oz Maple syrup
.5 oz Pecan orgeat
Dash of angostura bitters
Shake over ice, double-strain into a coupe glass. Garnish with a pecan praline.
For today’s drink, we wanted to mix something using fresh cranberry juice. Let me emphasize the “fresh” part. Remember to keep it craft and always use real, freshly-juiced cranberries. None of that ocean spray 20% cranberry nonsense. Fresh cranberry juice is a splendid cocktail ingredient because it’s an excellent source of acidity, and using it is a great way to add sourness to a drink without relying on citrus juice.
To make pecan orgeat, we used the Serious Eats orgeat recipe, except that we used pecans instead of almonds. The sweetness of the vanilla-infused bourbon and maple syrup balance the sourness from the cranberry juice. The pecan orgeat adds a smooth, sweet, mild, buttery nuttiness, and tastes great with maple syrup. Honestly, when you make a drink using ingredients like these, its deliciousness is self-evident.
And now, to enjoy while perhaps sipping on a cocktail and nibbling on the last of grandma’s jell-o mold, I leave you with some lame Thanksgiving-inspired jokes:
What did the turkey say to the computer?
What kind of music did the pilgrims listen to?
What do you call an unhappy cranberry?
Have a safe and happy Thanksgiving.