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This seemed like a good idea... |
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Peach Cardamom Whiskey Sour
Peach, bourbon and cardamom come together in this bright, spicy Whiskey Sour riff made for Whiskey Sour Day.
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Why I Tried This
National Whiskey Sour Day is August 25, so naturally I needed a Whiskey Sour.
Rather than revisit something I'd already made, I started looking around the bar for ingredients that hadn't yet found their way into one. There was the recently opened bottle of Mathilde Liqueur Pêche. There were some cardamom bitters that don't get nearly enough action. And obviously, there was bourbon.
Peach, cardamom, bourbon and lemon?
Yeah. This seemed like a good idea.
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How It Turned Out
Sweetness: The peach liqueur brings plenty of sweetness on its own, but surprisingly, the full 1/4 ounce of rich demerara syrup turned out to be the winner. Cutting it back made the drink a little too lean. However, as I like to say, you do you.
Balance: Wild Turkey 101 is doing some heavy lifting here. It has enough proof and spice to stand up to both the peach and lemon, so this still tastes like a Whiskey Sour rather than a peach cocktail that happens to contain whiskey.
Mouth Feel: Smooth and substantial without being heavy. I skipped the egg white, but you can absolutely add one if you prefer the creamier texture and foam of a traditional Whiskey Sour.
Notes & Fine Tuning
I initially suspected 1/4 ounce of rich demerara would be too much alongside the peach liqueur. So, naturally, I tested less.
I was wrong. The full 1/4 ounce doesn't make the cocktail noticeably sweeter. Instead, it rounds off the lemon and lets the peach come through without making the drink feel thin or overly tart.
The other key is the bitters. Two dashes of cardamom add warmth and aroma without screaming CARDAMOM!, while a single dash of Angostura brings everything back around to familiar Whiskey Sour territory.
Sometimes the first version wins. Who knew?
I’ve done my part. Grab a shaker.
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