Paul Kushner
The Pumpkin Pie Whiskey Sour is a cozy, fall-inspired twist on the classic whiskey sour. With the rich warmth of bourbon, the sweetness of pumpkin spice syrup, and a tangy kick of lemon, this cocktail is balanced by the velvety texture of egg white. A dash of Peychaud’s bitters and a sprinkle of nutmeg complete this festive treat.
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Servings: 1
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.
Notes
Pro Tips
- To ensure the egg white froths properly, use it fresh and shake hard during the dry shake step.
- For an alcohol-free option, swap the bourbon with apple cider and the bitters with cinnamon.
- Chill the glass in the freezer before serving to keep the cocktail at its ideal temperature.
Tried this recipe?Leave a comment and let us know how it was!
Tasting Notes
The Pumpkin Pie Whiskey Sour combines the smooth, spicy flavors of bourbon with the cozy sweetness of pumpkin spice. The lemon juice adds a refreshing tang, while the egg white creates a luxurious, creamy texture. Topped with aromatic bitters and nutmeg, it’s a deliciously comforting cocktail for fall evenings.
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