Harvest Sour

This cocktail was created by Gaby Mlynarczyk, bartender and author of Clean + Dirty Drinking. “In this fruity and aromatic version of the classic New York Sour, the light spice finish of the bourbon pays a lovely complement to the pear brandy and cloves,” Mlynarczyk says.

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INGREDIENTS

  • 1½ oz. Old Grand-Dad straight bourbon (or other high-rye bourbon)
  • ½ oz. Rhine Hall Pear brandy
  • 1 barspoon Nux Alpina Walnut liqueur
  • ¾ oz. clove syrup (recipe below)
  • ¾ oz. lemon juice
  • ½ oz. aquafaba or 1 egg white
  • ½ oz. chilled mulled wine
  • Garnish: Fresh-grated nutmeg and cloves

DIRECTIONS

Add all ingredients except mulled wine to a shaker tin. Whip-shake with 1 small ice cube to fluff up the aquafaba or egg white. Add three to four more ice cubes and shake hard for five to six seconds. Strain immediately over a large rock of ice in a chilled double Old Fashioned glass. Top with mulled wine and garnish with grated nutmeg and cloves.

Clove Syrup

  • 1 cup sugar
  • 1 cup water
  • ¼ cup cloves

Bring water to a boil in a pot over high heat. Add sugar and stir to dissolve. Remove pot from heat and add cloves. Let steep overnight to get the fullest flavor. Strain into an airtight container and keep refrigerated for up to two weeks.

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Two whiskey cocktails sit next to a small plate of cinnamon sticks.
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