Tart blackcurrant gives a juicy refreshing fullness to a whisky sour. Warming and richly flavoured. Simple sugar syrup is equal parts sugar and hot water – stir until sugar dissolves. 30 seconds. Keep in the fridge for a month.

  • 50ml bourbon
  • 30ml lemon juice
  • 15ml Helen Browning’s Organic Blackcurrant Sylvan Spirit
  • 15ml simple syrup
  • 1 dash Angostura Bitters
  • Ice
  • Maraschino cherry and slice of lemon, to garnish.

Add all ingredients to a cocktail shaker with ice and shake hard for six to eight seconds. Strain over fresh ice into a rocks glass and garnish with a maraschino cherry. Let the cherry garnish sit until the very end of the drink for an especially flavourful final snack.

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