The Vanilla Mandarin Sour is smooth, bright, and just a little creamy. It blends fresh mandarin juice with a splash of vanilla syrup or liqueur, giving it a soft sweetness that balances the tart citrus. A base of whiskey or vodka adds warmth, while lemon juice sharpens the edges and keeps it lively. It’s light enough for daytime sipping but has enough flavor to hold its own as an evening drink. The vanilla and mandarin work together in a way that feels both familiar and a little unexpected perfect for when you want something classic with a twist.

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Tasting Notes

This Vanilla Mandarin Sour is smooth, citrusy, and lightly spiced with a soft vanilla finish. Bourbon gives it a warm base, while mandarin juice adds a sweet orange flavor that’s a little brighter than traditional sour orange. Lemon juice sharpens the edges just enough. Vanilla syrup softens the whole thing, balancing the citrus and bourbon with a creamy sweetness. The egg white gives it a thick, silky foam and rounds out the flavor. Bitters add depth and a little spice. The result is rich but not heavy—sweet, tangy, and balanced with a clean citrus pop.

Equipment and Glassware

To get this right, you’ll need a cocktail shaker for a dry shake (without ice) and a second shake with ice to get that foamy egg white texture. A jigger keeps your measurements on point, and a fine strainer helps catch any pulp. Use a coupe or sour glass to show off the foamy top and garnish. A citrus press or reamer is helpful for fresh lemon and mandarin juice. A small bar spoon or knife is all you need for garnishing. The clean look and foam layer make this one best in clear glassware.

Ingredients

2 oz bourbon
1.5 oz mandarin juice
0.5 oz lemon juice
0.75 oz vanilla syrup
1 egg white
2 dashes Angostura bitters
Mandarin wheel, for garnish

Instructions

Add the egg white to your shaker first (no ice yet). Then add the bourbon, mandarin juice, lemon juice, vanilla syrup, and bitters.
Dry shake (no ice) for 15–20 seconds to build the foam.
Add ice to the shaker and shake again for another 10–15 seconds until well chilled.
Strain into a coupe or rocks glass.
Garnish with a mandarin wheel.

Pro Tips

Use fresh mandarin juice for the best flavor and color.
Dry shake first to build the foam, then shake with ice to chill.
Strain twice for a smoother texture.
If you don’t have vanilla syrup, mix simple syrup with a few drops of vanilla extract.
Let the foam settle before garnishing for a cleaner look.
Chill your glass ahead of time.
Add an extra dash of bitters on top of the foam for aroma.
Use large, clear ice cubes to avoid over-dilution.

When to Serve

This Vanilla Mandarin Sour works well in cooler weather or as a cozy evening sipper. The warm vanilla and bourbon make it feel right for fall and winter, but the citrus keeps it fresh enough for spring. It’s a great pre-dinner cocktail or something to serve when you want a whiskey drink that’s lighter and more approachable. The foamy texture and smooth flavor also make it a good pick for people trying egg white cocktails for the first time. Serve it for date nights, dinner parties, or any time you want something classic but unique.

Which Liquor Brands to Choose

Bourbon Whiskey:

Maker’s Mark (soft and vanilla-forward)
Elijah Craig Small Batch (rich and balanced)
Four Roses (smooth and slightly fruity)
Woodford Reserve (bold with a long finish)

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