This Vanilla Whiskey Sour is a timeless cocktail elevated by the warm, aromatic touch of Andrea’s Bakehouse Vanilla Brown Sugar. Using this handmade vanilla sugar in the simple syrup adds a subtle depth and natural sweetness that pairs beautifully with the rich notes of bourbon or rye whiskey. The fresh lemon juice balances the flavors, while the optional egg white creates a silky texture that makes this drink feel both smooth and satisfying. It’s an inviting recipe that captures the essence of classic cocktails with a refined twist.
Making your own vanilla simple syrup is easy and is a great way to elevate your homemade cocktails. This syrup keeps well in the fridge, making it easy to have on hand for mixing into a variety of beverages. Whether served in a coupe or over ice, this cocktail is a wonderful way to introduce a hint of vanilla sweetness to your whiskey, making it a standout choice for your next evening of fun.
Ingredients:
2 oz (60ml) bourbon or rye whiskey
¾ oz (22ml) fresh lemon juice
½ oz (15ml) vanilla simple syrup (see instructions below) 1 egg white (optional, for texture)
Lemon wheel or peel, for garnish
Instructions:
1. Add all ingredients to a shaker (dry shake if using egg white).
2. Add ice and shake vigorously again.
3. Strain into a coupe or rocks glass.
4. Garnish with a lemon wheel or twist.
*Vanilla Simple Syrup:
1. Combine ½ cup Andrea’s Bakehouse Vanilla Brown Sugar with ½ cup water.
2. Heat gently until the sugar dissolves. Let cool and store in an airtight container in the fridge for up to 1 month.