The Pumpkin Pie Whiskey Sour is a seasonal twist on the classic sour, blending the bold warmth of bourbon with the cozy flavors of pumpkin spice. Fresh lemon juice brightens the drink, while pumpkin spice syrup provides sweetness and autumn character. The addition of egg white gives the cocktail a smooth, frothy texture that makes each sip feel rich and satisfying. Finished with aromatic Peychaud’s bitters and a light dusting of nutmeg, this cocktail is both comforting and balanced—a festive way to enjoy whiskey with a fall-inspired flair.

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Tasting Notes

The Pumpkin Pie Whiskey Sour blends the richness of bourbon with the cozy flavors of autumn. Pumpkin spice syrup adds warmth and sweetness, while fresh lemon juice brightens the drink with crisp acidity. The egg white creates a frothy, creamy body that softens the sharpness and adds visual appeal. Peychaud’s bitters contribute subtle herbal notes and a touch of color, while a light dusting of nutmeg enhances the seasonal aroma. The balance of sweet, tart, and spiced flavors makes this cocktail both refreshing and comforting, offering a festive twist on the classic whiskey sour.

Equipment and Glassware

To prepare the Pumpkin Pie Whiskey Sour, you’ll need a cocktail shaker for the two-stage shake: first a dry shake to emulsify the egg white, followed by a wet shake with ice to chill. A bar jigger ensures precise measurements of bourbon, syrup, and lemon juice. A fine mesh strainer helps achieve a smooth, silky texture free from ice shards. A small grater or microplane is necessary for garnishing with freshly grated nutmeg. For serving, a chilled coupe glass highlights the frothy top and enhances presentation. These tools together ensure a well-balanced, professional-quality cocktail.

Ingredients

1.5 oz bourbon
0.75 oz pumpkin spice syrup
1 oz lemon juice
1 egg white
2 dashes Peychaud’s bitters
Grated nutmeg for garnish

Instructions

Add the bourbon, pumpkin spice syrup, lemon juice, and egg white to a cocktail shaker.
Without adding ice, shake vigorously for about 15 seconds to create a frothy texture (this is called a dry shake).
Add ice to the shaker and shake again for another 15 seconds to chill and further mix the ingredients.
Strain the cocktail into a coupe glass, using a fine mesh strainer if needed for extra smoothness.
Garnish with a few dashes of Peychaud’s bitters and a light sprinkle of grated nutmeg.

Pro Tips

Always use fresh lemon juice for the best flavor.
Dry shake first to fully emulsify the egg white before chilling.
Use a fine mesh strainer for a smooth, clean pour.
Freshly grate nutmeg for stronger aroma and flavor.
Experiment with designs by dragging a toothpick through bitters on the foam.
Chill your coupe glass in advance to maintain temperature.
If avoiding egg white, substitute aquafaba for a similar frothy texture.

When to Serve

The Pumpkin Pie Whiskey Sour is best suited for autumn and winter entertaining, making it a great option for Thanksgiving gatherings, seasonal cocktail parties, or cozy evenings at home. Its balance of bright lemon and warm pumpkin spice makes it both refreshing and festive. With its frothy top and decorative bitters, it also works beautifully as a showpiece cocktail at dinner parties or holiday celebrations. This drink pairs especially well with spiced desserts, roasted meats, or cheese boards, offering flavors that complement the season while adding a creative twist to a timeless whiskey sour.

Which Liquor Brands to Choose

Buffalo Trace
Maker’s Mark
Four Roses Small Batch
Bulleit Bourbon
Woodford Reserve

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