Spiked: Whiskey Cider Sour

By Kathy Casey
Photography by Amy Johnson Photography

True to the craft of making cider, East Wenatchee, Washington’s Snowdrift Cider strives to produce a traditional English-style dry cider. Made from a variety of heirloom central Washington apples, the results are a rich, robust dry cider with plenty of crisp bubbles that evoke a Champagne finish.

In our Whiskey Cider Sour, the addition of the Snowdrift Dry cider adds a crisp balance to the rich, sweet notes of whiskey, tart lemon and earthy honey in this riff on the quintessential whiskey sour. Shaking in an egg white lends a beautiful frothy texture and the cider-soaked cherries are the perfect final touch.

Whiskey Cider Sour
Makes 1 drink

Ingredients:
1 ½ ounces whiskey or bourbon
1 ½ ounces Homemade Honey Lemon Sour (recipe follows)
1 organic egg white or ¾ ounce pasteurized egg white
2 ounces chilled Snowdrift Dry cider
Garnish: Drunken Cider Cherries on a pick (recipe follows)

Measure the whiskey, Homemade Honey Lemon Sour and egg white into a cocktail shaker. Fill the shaker with ice, cap and shake vigorously to froth the egg white. Strain into a rocks glass and top with cider. Garnish with a couple of Drunken Cider Cherries on a pick.

Homemade Honey Lemon Sour
Makes 2 cups

Ingredients:
1/3 cup sugar
1/3 cup very hot or boiling water
¼ cup honey
¼ cup water
1 cup fresh lemon juice

In large heat-proof measuring cup or quart jar combine sugar and 1/3 cup hot or boiling water. Stir briskly until sugar is totally dissolved. Then add honey and stir to combine.

Once mixture has cooled stir in the remaining water and lemon juice. Store refrigerated for up to 7 days.

Drunken Cider Cherries
Makes 1 cup of cherries

Ingredients:
¾ cup dried Bing (sweet) cherries
¼ cup very hot or boiling water
1 tablespoon bourbon or whiskey
¼ cup cider

Place cherries in a small bowl or pint jar. Pour the hot water, bourbon and cider over the cherries and stir. Cover and let sit at room temperature for 12 hours or overnight to plump. Then store covered, and refrigerated for up to 2 months.

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