Mango Whiskey Sour
A fruity and sour whiskey cocktail ∙ Dry shake ∙ 5 min ∙ 14.9% ABV ∙
The Mango Whiskey Sour shakes bourbon with mango liqueur, lemon juice, honey syrup and egg white for a silky, mango-forward sour.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Bourbon 45 mlMango liqueur 30 mlLemon juice 25 mlHoney syrup 10 mlEgg white 15 mlGinger bitters 3 dashes (opt.)
- Strain back into the shaker
- Dry shake (without ice) to emulsify
- Fine strain into the ice-filled glass
- Garnish with a mango wedge
Tips
- This is a reverse dry shake: shake with ice first, strain back into the shaker, then shake again without ice. Done in that order, the foam comes out tighter and lasts longer.
History
The Mango Whiskey Sour is a modern fruit-forward take on the Whiskey Sour. It keeps the sour's whiskey-lemon backbone, sweetens it with honey syrup, and adds mango liqueur for a sweeter, tropical fruit character. No bar, bartender, or year is documented for it; it appears mainly in contemporary recipe collections.
The Whiskey Sour belongs to one of the oldest cocktail families: the sour of spirit, citrus, and sweetener, codified in Jerry Thomas's 1862 How to Mix Drinks. The whiskey version itself appears in print as early as 1826.
FAQ
How do you make a mango whiskey sour?
Shake bourbon, mango liqueur, lemon juice, honey syrup, egg white, and optional ginger bitters with ice, then strain back into the shaker and dry shake without ice. Fine-strain into an ice-filled old-fashioned glass and garnish with a mango wedge.
Do mango and whiskey go together?
Yes. Mango's sweetness suits bourbon's caramel and vanilla notes, and that pairing is the point of this drink. The 25 ml of lemon juice keeps it from turning cloying.
