in ,

Mango Whiskey Sour

Enjoy a refreshing Mango Whiskey Sour, a perfect blend of sweet mango puree, bold bourbon, tart lemon juice, simple syrup, aromatic bitters, and smooth egg white. This cocktail offers a creamy texture and a harmonious mix of flavors, ideal for any occasion.

This post may include affiliate links; for details, see our disclosure policy

Save Recipe Form

mango whiskey sour

Mango Whiskey Sour

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Mango, whiskey sour
Servings: 1 drink
Author: Paul Kushner

Ingredients

Instructions

  • Prepare the Mango Puree: In a blender, combine the mango chunks with a small amount of water and blend until smooth. You need enough puree to fill about half a cup.
  • Mix the Cocktail: In a shaker, add the mango puree, bourbon or whiskey, lemon juice, simple syrup, bitters, and egg white.
  • Dry Shake: First, shake the mixture without ice. This is to help the egg white become frothy and mix well with the other ingredients.
  • Add Ice: After the initial shake, add a handful of ice to the shaker.
  • Shake Again: Shake the mixture vigorously with the ice. This will chill the drink and ensure everything is well combined.
  • Strain and Serve: Strain the drink into a glass. Some people prefer using a fine mesh to make sure no ice or mango fibers end up in the drink.
  • Garnish (optional): You can garnish with a slice of mango or a twist of lemon peel for an extra touch.

Video

Tried this recipe?Leave a comment and let us know how it was!
Mango Whiskey Sour
See also  Lavender Gin Sour
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

Leave a Reply

Avatar

Your email address will not be published. Required fields are marked *

Recipe Rating




Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

Blueberry Colada

Blueberry Colada

Indigo Dawn

Indigo Dawn