I came up with this Pomegranate Whiskey Sour recipe when I was trying to make a vampire-themed cocktail. This drink turned out to be a little too pink for the vampire theme, but it’s still delicious!
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My go-to drink is the whiskey sour. Before I started this blog and started taking my home bartending skills seriously, I always made a whiskey sour with bourbon, lemon juice and simple syrup. I never used a sour mix and the idea of a raw egg white kinda grossed me out.
But I have evolved.
The first time I tried an egg white in a drink is when Naomi made me her Pisco Sour. I loved the smooth, creaminess the egg white brought to the drink. Ever since then, I’ve been obsessed with foamy sour drinks!
I even did a little research and found that when egg whites are shaken thoroughly without ice, they emulsify. Agitating the whites causes their proteins to unfold and mixes in air bubbles, creating a nice foam that’s perfectly safe to drink. (Check out these other cocktail questions you’ve always wanted answered!)
Perfect Valentine’s Day Cocktail
When I was working on a vampire-themed cocktail (inspired by Stephanie Meyer’s new Twilight book – Midnight Sun), I turned first to my trusty whiskey sour. How could I make it red? And so the Pomegranate Whiskey Sour was born.
It’s definitely too pretty for a vampire cocktail, but its pink foaminess is just perfect for Valentine’s Day or even Christmas! To make this drink, you’ll need:
- 2 oz whiskey of your choice (rye and bourbon are both types of whiskey, so they work great, too)
- 1/2 oz fresh-squeezed lemon juice
- 1/2 oz simple syrup (or this skinny, sugar-free version!)
- 1/2 oz pomegranate juice
- 1/2 oz egg white
Pour all the ingredients in a cocktail shaker and shake without ice. This is called a “dry shake” and it’s an important step to emulsify the egg white.
After a vigorous dry shake for 15-20 seconds, add ice and shake again for another 20-30 seconds. The outside of the shaker should be nice and frosty and your arm should be tired. 🙂 Then strain into a coup glass and let it sit for a few seconds to allow the foam to rise to the top.
Let’s talk a little more about that egg white. It can be difficult to measure a half-ounce of an egg white. It’s thick and not always easy to get the perfect amount. Don’t stress about it. A half ounce is typically half of an average egg white, so if you are making two whiskey sours, just put the whole egg white in. I rarely measure my egg whites anymore and it’s never made much of a difference in my drink.
If you really want to impress your guests – or your Valentine – garnish your sour with a pretty flower, a dried rosebud, a Luxardo cherry, or even some cocktail glitter!
Pomegranate Whiskey Sour
The Pomegranate Whiskey Sour is a classic whiskey sour with the simple addition of pomegranate juice - making it pretty and foamy and pink!
Ingredients
- 2 oz whiskey
- 1/2 oz fresh squeezed lemon juice
- 1/2 oz simple syrup
- 1/2 oz pomegranate juice
- 1/2 oz egg white
Instructions
- Pour all ingredients into a cocktail shaker and vigorously dry shake (without ice) for 15-20 seconds. This is an important step to emulsify the egg white.
- Add a few ice cubes and shake for another 20-30 seconds.
- Strain into a coup glass and let sit for a few seconds to allow the foam to rise to the top.
- Please drink responsibly.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 173Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 26mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 2g
Nutrition information is estimated and should only be used as a general guideline.
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