Chris Williams holding a Wild Sour drink

The Wild Sour (Whiskey Sour with Wild Turkey)

You Can Improve a Classic

Have a friend who doesn’t appreciate a whiskey sour? This is just the kind of recipe that’ll silence that sort of nonsense. Perhaps it’s the upgrades at every turn for this centuries-old gold standard of cocktails. We’re talking coach to first class, silver to platinum upgrades. That’s what you get in the Wild Sour.

This positive twist will become a favorite at your weekend gatherings. There's no substitute for quality ingredients, after all. And if the drink is light on whiskey, that leads to a glass that’s too sweet and not enough sour. The remedy: Step up as your own mixologist. Here’s how:

What’s Wild Sour Made Of?

The Wild Sour elevates the tried-and-true whiskey sour, starting with Wild Turkey 101-proof bourbon. Leave the lemon juice out and mix grapefruit and lime. Swap simple syrup for honey. 

Want to push the extra mile? (We suspect you do). Add egg white and a honey whiskey-soaked cherry. Familiar as an old friend and unique as a brand-new one, the Wild Sour is sure to grab your attention.

Wild Sour Cocktail Ingredients

  • 3 ounces honey whiskey liqueur
  • 1 fresh cherry for garnish
  • 1 ½ ounces of bourbon whiskey
  • ½ ounce fresh-squeezed grapefruit juice
  • ½ ounce fresh-squeezed lime juice
  • ½ ounce of honey
  • 1 teaspoon egg white, optional

How to make a Wild Sour

First, keep the citrus and egg fresh. Few things can bring down the taste of whiskey, but stale ingredients will do the trick. You’ll want that cherry to sit in honey liqueur for at least 30 minutes. Don't rush it. The optional egg will need extra shaking time — 30 seconds should suffice.

Slice the cherry, top to bottom, five times around the pit with your favorite chef’s knife or bar knife. Soak it in honey liqueur for an hour, max. It’s a small detail, but one deserving of an upgraded drink like this.

Fill your cocktail shaker with ice. Combine the bourbon and honey, plus grapefruit and lime juices. This is the good stuff.

Froth the egg white in a small bowl. Add a teaspoon or bar spoon to the mix. It's a nice soft foam to blend with the sweet and sour flavors. Shake it like you mean it. Remember, raw eggs pose a foodborne illness risk.

Strain it over fresh ice in an old-fashioned glass. By using large-chuck ice balls, it won’t dilute as fast — and you can savor it longer. Just take a moment and appreciate the texture and smoothness. It’s made to sip and serve to good company and gives you every right to brag — but with the quiet confidence that you wouldn’t need to.

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