Cranberry Orange Whiskey Sour is a seasonal twist on the timeless whiskey sour cocktail that combines the warming richness of whiskey with tart cranberry juice and bright orange flavors. This sophisticated drink balances the smoothness of bourbon or rye with fresh lemon juice, cranberry juice, and a hint of orange liqueur, creating layers of flavor that are both festive and refined. The addition of egg white creates a silky, frothy top that elevates the presentation and texture, while the cranberry and orange garnishes add visual appeal perfect for holiday entertaining. Whether you’re hosting a Thanksgiving dinner, Christmas party, or simply want a grown-up cocktail that celebrates the season, this whiskey sour delivers complexity and elegance in every sip while remaining approachable and delicious.
Serving Quantity: 2 cocktails
Preparation Time: 8 minutes
Cooking Time: 0 minutes
Total Time: 8 minutes
Ingredients:
- 4 ounces bourbon or rye whiskey
- 2 ounces fresh lemon juice
- 2 ounces cranberry juice (unsweetened)
- 1 ounce orange liqueur (such as Cointreau or Triple Sec)
- 1 ounce simple syrup
- 1 egg white (or 1 ounce aquafaba for vegan)
- 2 cups ice cubes
- Fresh cranberries (for garnish)
- Orange peel or orange slices (for garnish)
- Fresh rosemary sprigs (optional garnish)
- Angostura bitters (for garnish)
- Sugared cranberries (optional, for extra festivity)
Nutrition Information (Per Serving):
- Calories: 255
- Protein: 3g
- Carbohydrates: 26g
- Fat: 0g
- Sugar: 21g
- Sodium: 35mg
- Fiber: 0g
- Cholesterol: 0mg
- Vitamin C: 18mg
1. Chill the Glasses
Place two coupe glasses or rocks glasses in the freezer for at least 10 minutes before making the cocktails. Cold glasses are essential for whiskey sours as they keep the drink properly chilled and help maintain the foam on top. The temperature contrast between the cold glass and the frothy cocktail enhances the drinking experience. If you don’t have time to freeze the glasses, fill them with ice water while you prepare the drinks, then dump out the water and dry the glasses thoroughly before pouring. Proper glass preparation makes a noticeable difference in how professional and refreshing the final cocktail tastes.
2. Prepare the Garnishes
Wash fresh cranberries and pat them dry. Thread 3 to 4 cranberries onto cocktail picks or small wooden skewers. If you want to make sugared cranberries for an extra festive touch, roll fresh cranberries in simple syrup, then roll in granulated sugar, and let them dry on parchment paper for about 30 minutes before using. Cut thin strips of orange peel using a vegetable peeler or sharp knife, avoiding the white pith which is bitter. Alternatively, slice an orange into thin rounds. If using rosemary, rinse the sprigs and pat dry. Having garnishes ready before mixing makes the final assembly smooth and impressive.
3. Dry Shake the Ingredients
In a cocktail shaker without ice, combine the bourbon or rye whiskey, fresh lemon juice, cranberry juice, orange liqueur, simple syrup, and egg white. The egg white is what creates that beautiful, silky foam on top. Seal the shaker tightly and shake vigorously for 15 to 20 seconds. This is called a dry shake and it’s done without ice first to properly emulsify the egg white and create maximum foam. You should hear the liquid sloshing and feel it becoming thicker as you shake. The mixture will become frothy and slightly increase in volume.
4. Wet Shake with Ice
Open the shaker and add ice cubes, filling it about halfway. Seal the shaker again and shake vigorously for another 15 to 20 seconds. This wet shake chills the cocktail completely and dilutes it just enough to balance the flavors while maintaining the foam created during the dry shake. Shake hard enough that the outside of the shaker becomes frosty cold. You want the drink ice cold but not over-diluted. The double shaking technique, dry then wet, is the key to achieving that perfect, stable foam that lasts throughout drinking.
5. Strain into Glasses
Remove your chilled glasses from the freezer. Using a Hawthorne strainer or fine mesh strainer, carefully strain the cocktail into the prepared glasses, dividing it evenly between the two. Pour slowly to preserve the foam. The liquid should be clear and beautiful reddish-orange in color, topped with a thick layer of white foam. Leave the ice behind in the shaker. The foam should be substantial and stable, sitting like a cloud on top of the drink. If your foam isn’t as thick as you’d like, you may need to shake longer during the dry shake next time.
6. Garnish with Bitters
Once the drinks are poured with their foamy tops, place 3 to 4 drops of Angostura bitters on top of the foam in each glass. Use a toothpick to drag through the bitters drops, creating decorative patterns like hearts, feathers, or swirls. This technique adds visual artistry and a subtle aromatic element to each sip. The bitters also add complexity to the flavor profile. Work quickly as the foam is most stable when fresh. The bitters patterns should be visible on the white foam, creating an elegant, professional appearance.
7. Add Final Garnishes and Serve
Place the cranberry skewer across the rim of each glass or drop it into the drink. Express the orange peel over the cocktail by twisting it to release the essential oils, then either drop it into the drink or rest it on the rim. The orange oils add wonderful aroma that enhances every sip. If using orange slices, make a small cut and slide onto the rim. Add a small rosemary sprig if desired for an herbal, festive touch. Serve immediately while the foam is fresh and stable. These cocktails are best enjoyed slowly, savoring the balance of tart, sweet, and warming whiskey flavors.
Tips for Perfect Cranberry Orange Whiskey Sours
Use fresh lemon juice squeezed just before making the cocktails. Bottled lemon juice tastes flat and artificial and will significantly diminish the quality of your drink.
Choose a good quality bourbon or rye whiskey. Mid-range options like Buffalo Trace, Bulleit, or Maker’s Mark work beautifully. You don’t need expensive whiskey, but avoid bottom-shelf brands.
The egg white is safe to consume raw in cocktails and creates that signature silky foam. If concerned about raw eggs, use pasteurized egg whites or aquafaba.
Unsweetened cranberry juice is best to avoid making the drink too sweet. If using cranberry cocktail, reduce the simple syrup to half an ounce to compensate.
The double shake technique is essential for proper foam. Dry shake first to emulsify the egg white, wet shake second to chill. Don’t skip either step.
Adjust the sweetness to your preference. Start with one ounce of simple syrup and add more if you like sweeter drinks. Taste before straining if possible.
Rye whiskey creates a spicier, drier cocktail while bourbon makes it smoother and slightly sweeter. Both are excellent choices based on personal preference.
Make these in batches for parties by combining all ingredients except egg white and ice in a pitcher. Shake individual servings with egg white and ice as guests arrive.
For a non-alcoholic version, replace whiskey with strong brewed black tea, use orange juice instead of liqueur, and keep the other proportions the same.
The foam should last at least 5 to 7 minutes if properly shaken. If it deflates quickly, you need to shake longer during the dry shake phase.
Different bitters create different flavor profiles. Try orange bitters instead of Angostura for more citrus notes, or chocolate bitters for deeper complexity.
Fresh cranberry juice, if you can find it or make it, elevates this cocktail significantly with brighter, fresher flavor than bottled juice.
Coupe glasses are traditional for whiskey sours and show off the foam beautifully. Rocks glasses work too and are easier to hold but less elegant.
Add a cinnamon stick as a stirrer for subtle spice and a festive presentation. The cinnamon complements both the whiskey and cranberry.
These cocktails pair wonderfully with cheese boards, roasted nuts, or savory appetizers. The acidity cuts through rich foods beautifully.
Make simple syrup ahead by dissolving equal parts sugar and hot water. Store refrigerated for up to one month. Room temperature syrup mixes better than cold.
For a smokier version, use a small amount of peaty scotch or mezcal mixed with the bourbon. This adds interesting complexity for adventurous drinkers.
The orange liqueur is important for depth and brightness. Cointreau is smoother while Triple Sec is sweeter. Both work well based on preference.
Freeze cranberries and use them as garnish ice cubes. As they thaw, they’ll add subtle flavor and color without diluting the drink.
Serve these at holiday brunches alongside lighter fare. They’re sophisticated enough for evening but bright enough for daytime entertaining.
