Happy pumpkin spice season! In October, Halloween always takes precedence for me so in my mind fall begins on November 1st. November is when I like to make all things pumpkin – muffins, coffee cake, cookies, pie, and duh, cocktails. This autumn libation is a festive spin on the classic whiskey sour. Just add pumpkin spice simple syrup and enjoy all the fall feels.
My favorite thing about a whiskey sour is the luscious foam layer. This is created using egg white and citrus juice. The citrus “cooks” the egg white, making it safe to consume and deliciously frothy. Trust me when I say it automatically levels-up your cocktail. If you’re vegan or just nervous about consuming egg white, you can use a tablespoon of aquafaba instead which is the liquid from a can of chickpeas.
In order to successfully create the foam layer, you will need to “dry shake” your ingredients. This means shaking without ice. Dry shaking will allow the egg white to fully froth. Once you’ve done that, go back and add ice to your shaker, shake again, and strain through a Hawthorne strainer to achieve a perfectly luscious whiskey sour.
Not too sweet and perfectly spiced, I love the idea of this cocktail for a Thanksgiving aperitivo or on a cozy autumn night-in. Come to think of it, I might just go make one myself right now. Cheers!
Pumpkin Spice Whiskey Sour
A festive fall take on a luscious whiskey sour
- 1 1/2 oz bourbon
- 1 oz pumpkin spice simple syrup
- 1/2 oz lemon juice
- 1 egg white
- Pumpkin spice
- Add bourbon, pumpkin simple syrup, lemon juice, and egg white to a shaker and vigorously dry shake
- Add ice to the shaker and shake again until chilled
- Strain contents of shaker into a chilled glass
- Sprinkle with pumpkin spice
Pumpkin Spice Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- 8 oz pumpkin puree
- 1 tsp pumpkin spice
- Add water, sugar, pumpkin puree, and pumpkin spice into a small saucepan
- Over medium-high heat, bring mixture to a boil while continuously stirring
- Once boiling, remove from heat and let sit, covered, for 15 minutes
- Uncover, let cool, then transfer into an airtight container
- Chill in the refrigerator and store for up to one week