Recipes
Clementine whisky sour
A sweet and festive cocktail that's a zesty take on the original favourite.
A sweet and festive cocktail that's a zesty take on the original favourite.
Cook: 10 Mins
Serves: 1
Price: £1 per serving
Nutritional Information
Each 96ml serving contains
Energy
584kj
146kcal
584kj
146kcal
7%
Fat
0g
0g
Low
0%
0%
Saturates
0g
0g
Low
0%
0%
Sugars
8.3g
8.3g
Med
9%
9%
Salt
0g
0g
Low
0%
0%
of your reference intake.
Typical energy values per 100g:
608kj/145kcal
Typical energy values per 100g:
608kj/145kcal
Ingredients
125g granulated sugar
1 clementine
50ml bourbon whisky
2tsp lemon juice
Angostura bitters
Ice
Method
1
Make ahead of time: Clementine syrup. In a small pan heat 125g granulated sugar, 125ml water and the peel from 1 clementine (keep the fruit for juice) until the sugar dissolves and the mixture is simmering. Leave to cool then strain to remove the peel. Keeps for 2 days in the fridge.
2
Making the cocktail: Pour 50ml bourbon whisky into a cocktail shaker with 25ml clementine juice and 2 tsp lemon juice. Add 2tsp clementine syrup (see 'make ahead') and a few drops of angostura bitters.
3
Add ice to the shaker then shake well. Strain into an ice-filled tumbler and garnish with a wedge of clementine.