It’s Wednesday so I present booze to you because something has to get us through the rest of this week 🙂
WHISKY WEDNESDAY Y’ALL.
And yes it’s whisky not whiskey because these mango whisky sours are made with Scotch whisky.
Sorry for being slightly MIA since Friday! I was in Washington, D.C. from early Friday morning until late Monday night for work. I’m totally pooped but D.C was super fun! I ate tons of good food (fave restaurant, thanks Jim and Katie!!), got a chance to go shopping (#iloveyouzara), and saw two of my besties, Jim and Katie! I also worked a lot, I swears lol. Any who, I’m glad to be back home and to be done traveling for work until late July. Enough about my schedule though, let’s talk about some mango whisky sours!
Tom and I received this fabulous cocktail book called The Curious Bartender at one of our wedding showers back in 2015. To be honest, it has mainly been a coffee table book because the cover is pretty and we generally stick to our usual cocktails at home (manhattans, moscow mules, etc). BUT the other weekend Tom picked it up and decided to make us a NEW cocktail. He chose whisky sours and our lives were forever changed. Minor hyperbole aside, THESE WHISKY SOURS WERE REAL GOOD.
The Curious Bartender’s whisky sour recipe involves an egg white, which I know will freak some people out but just trust me for a hot second here. It MAKES the cocktail. Mixing the egg white with the other whisky sour ingredients yields a nice frothy head. Made even better if you blitz the top of the cocktail with an aerolatte or immersion blender for extra foam. The egg white also adds a slight creaminess to the cocktail, which is a nice complement to the whisky.
Traditionally, whisky sours involve lemon juice and American or Irish whisky. We are changing it up here with some MANGO juice and Scotch whisky because yum. These mango whisky sours are tangy, creamy, and foamy/frothy with a tasty whisky bite. You ready? I know I am.
I don't recommend halving this recipe as it's difficult to split an egg white... Double and triple as you see fit though!
- ice cubes
- 4 oz Scotch whisky
- 3 oz mango juice
- 1 oz simple syrup
- 1 egg white
- 1 tablespoon freshly squeezed lemon juice (from half a lemon)
- 2 lemon wedges or twists, garnish (from the other half of the lemon)
- 2 bada bing cherries, garnish
- Fill a cocktail shaker with several pieces of ice then add whisky, mango juice, simple syrup, egg white, and lemon juice. Place the lid and cap on the shaker then shake for about 30 seconds or until the outside feels cold. Remove the cap then strain the mixture evenly between two rocks glasses. Blitz the top of each cocktail with an aerolatte to add extra egg white foam. Garnish each glass with a lemon wedge or twist plus a cherry! DRINK UP.
I really like this Whisky Wednesday thing. Do you?! Give me your thoughts! You could also make these rosemary ginger bourbon sparklers. Or both 🙂
P.S. Remember this chambray jumpsuit thing that I bought last week? Well, it didn’t fit me right… my torso was too long and the top section was huge? Boo. But I also bought this dress and it’s THE BEST.