Ginger-Cranberry Whiskey Sour is a sophisticated holiday cocktail that transforms the classic whiskey sour into a seasonal celebration of flavors. This elevated version combines smooth whiskey with tart cranberry juice, spicy ginger syrup, and fresh lemon juice, creating a perfect balance of sweet, sour, and warming spice. The addition of egg white creates a luxurious, frothy top that makes this drink feel extra special, while the ginger adds a subtle heat that complements the whiskey beautifully. Garnished with fresh cranberries and a candied ginger slice, this cocktail is as stunning to look at as it is delicious to drink. Perfect for holiday parties, intimate gatherings, or simply unwinding by the fire, this whiskey sour delivers complexity and elegance in every sip while maintaining the approachable appeal of its classic predecessor.
Serving Quantity: 2 cocktails
Preparation Time: 10 minutes
Cooking Time: 5 minutes (for ginger syrup)
Total Time: 45 minutes (including syrup cooling time)
Ingredients:
- 4 ounces bourbon or rye whiskey
- 2 ounces fresh lemon juice
- 2 ounces cranberry juice (unsweetened)
- 1 and a half ounces ginger syrup
- 1 egg white (or 1 ounce aquafaba for vegan)
- 2 cups ice cubes
- Fresh cranberries (for garnish)
- Candied ginger slices (for garnish)
- Fresh rosemary sprigs (optional garnish)
- Angostura bitters (for garnish)
For Ginger Syrup:
- Half cup water
- Half cup granulated sugar
- 2 inch piece fresh ginger (sliced)
Nutrition Information (Per Serving):
- Calories: 235
- Protein: 3g
- Carbohydrates: 28g
- Fat: 0g
- Sugar: 24g
- Sodium: 35mg
- Fiber: 0g
- Cholesterol: 0mg
1. Make the Ginger Syrup
In a small saucepan, combine the water, sugar, and sliced fresh ginger. Bring to a boil over medium-high heat, stirring until the sugar completely dissolves. Once boiling, reduce the heat to low and simmer for 5 minutes. The ginger will infuse the syrup with its spicy, warming flavor. Remove from heat and let the syrup cool completely, about 30 minutes. The ginger flavor will continue to strengthen as it cools. Strain out the ginger slices and transfer the syrup to a jar or bottle. This ginger syrup can be made several days ahead and stored in the refrigerator for up to 2 weeks. It’s also wonderful in tea, lemonade, or other cocktails.
2. Prepare the Garnishes
Thread 3 to 4 fresh cranberries onto cocktail picks or small skewers. The bright red cranberries add a festive pop of color. If you have candied ginger, slice it into thin pieces for garnishing. Fresh rosemary sprigs can be rinsed and patted dry if using. Having all your garnishes ready before you start shaking makes the final assembly quick and seamless. You can also make sugared cranberries ahead of time by rolling them in simple syrup then sugar and letting them dry for an extra special presentation.
3. Chill the Glasses
Place two coupe glasses or rocks glasses in the freezer for at least 10 minutes before making the cocktails. Cold glasses keep the drink perfectly chilled and the foam stable for longer. If you don’t have time to freeze them, fill the glasses with ice water while you prepare the cocktails, then dump out the water and dry the glasses before pouring. The presentation of a whiskey sour is important, and serving in a chilled glass makes it feel more special and refined.
4. Dry Shake with Egg White
In a cocktail shaker without ice, combine the whiskey, fresh lemon juice, cranberry juice, ginger syrup, and egg white. The egg white is what creates that beautiful, creamy foam on top. Seal the shaker tightly and shake vigorously for about 15 seconds. This is called a dry shake and it’s done without ice first to emulsify the egg white and create maximum foam. You’ll hear the liquid sloshing and feel the texture changing as you shake. The mixture should become frothy and slightly thicker. This step is crucial for achieving that signature silky foam.
5. Wet Shake with Ice
Open the shaker and add a generous amount of ice, filling it about halfway with ice cubes. 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 mellow the alcohol while maintaining the foam. Shake hard enough that the outside of the shaker becomes frosty cold and almost painful to hold. You want the drink ice cold and the foam well-integrated. The double shaking technique creates the best texture and temperature for a perfect whiskey sour.
6. Strain into Glasses
Remove your chilled glasses from the freezer. Using a fine mesh strainer or Hawthorne strainer, strain the cocktail into the prepared glasses, dividing it evenly between the two. Pour slowly to preserve the foam. The liquid should be cold and clear with a beautiful layer of white foam on top. Leave the ice behind in the shaker. The foam should be thick, creamy, and stable, sitting like a cloud on top of the drink. If your foam isn’t as thick as you’d like, you can dry shake again for another 10 seconds before straining.
7. Garnish and Serve
Once the drinks are poured, work quickly to garnish while the foam is fresh. Place 3 to 4 drops of Angostura bitters on top of the foam in each glass. Use a toothpick to drag through the bitters, creating a decorative pattern like a heart or feather design on the foam. This adds visual interest and a subtle aromatic element. Add the cranberry skewer across the rim of each glass or drop it into the drink. Place a slice of candied ginger on the rim or floating on the foam. If using rosemary, add a small sprig as a final garnish. Serve immediately while cold and frothy.
Tips for Perfect Ginger-Cranberry Whiskey Sours
Use fresh lemon juice squeezed just before making the cocktails. Bottled lemon juice tastes flat and artificial and will ruin an otherwise perfect drink.
Choose a good quality bourbon or rye whiskey. You don’t need top-shelf, but avoid bottom-shelf options. Mid-range whiskeys like Buffalo Trace, Bulleit, or Maker’s Mark work beautifully.
The egg white is safe to consume raw in cocktails and creates that signature foam. If concerned about raw eggs, use pasteurized egg whites or aquafaba (chickpea liquid) which works surprisingly well.
Unsweetened cranberry juice is best to avoid making the drink too sweet. If using cranberry cocktail, reduce the ginger syrup by half to compensate for the added sugar.
The double shake technique is essential. Dry shake first for foam, wet shake second for temperature. Don’t skip either step for the best results.
Make the ginger syrup spicier by adding more fresh ginger or letting it steep longer. For milder flavor, use less ginger or reduce the steeping time.
Adjust the sweetness to your preference. If you like tart drinks, reduce the ginger syrup to one ounce. For sweeter versions, increase to two ounces.
For a clearer drink without pulp, double strain through a fine mesh strainer. This creates a more refined appearance perfect for special occasions.
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.
Rye whiskey creates a spicier, drier cocktail while bourbon makes it smoother and slightly sweeter. Both work beautifully, so choose based on preference.
The bitters garnish isn’t just decorative. The aromatic spices enhance the drinking experience. Experiment with different bitters like orange or chocolate for variation.
Store leftover ginger syrup in the refrigerator in a sealed container for up to 2 weeks. It’s wonderful in coffee, tea, mocktails, or drizzled over pancakes.
For a non-alcoholic version, replace whiskey with strong brewed black tea or non-alcoholic whiskey alternative. The ginger and cranberry flavors still shine through.
Fresh ginger makes the best syrup with the most vibrant flavor. Don’t substitute dried ginger powder as it doesn’t infuse properly and can be bitter.
Coupe glasses are traditional for whiskey sours and show off the foam beautifully. Rocks glasses work too and are more casual and easier to hold.
Add a cinnamon stick as a stirrer for extra spice and aroma. The warmth of cinnamon complements the ginger and whiskey perfectly.
Make it a fizz by topping with a splash of club soda after pouring. This lightens the drink and adds effervescence for a different texture.
The foam should last at least 5 minutes if properly shaken. If it deflates quickly, you need to shake longer during the dry shake phase.
These cocktails pair wonderfully with cheese boards, charcuterie, or rich appetizers. The acidity and spice cut through fatty foods beautifully.
Freeze cranberries and use them as garnish ice cubes. As they thaw, they’ll add subtle flavor and color without diluting the drink as regular ice would.
