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
- 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.