Blood Orange Bourbon Sour Cocktail Recipe

I’m always on the lookout for new spins on classic cocktails. The Blood Orange Bourbon Sour has become a favorite of mine—it’s got that bold bourbon kick, but the sweet-tart blood orange really livens things up.

This recipe is simple, and honestly, it’s delicious. Whether you’re winding down after work or mixing drinks for friends, it just works.

You don’t need to be a pro to pull this off. If you’re into citrusy drinks with a bit of oak, you might want to give this one a shot.

The color pops, the flavor’s fresh, and it honestly feels like a treat no matter what season it is.

Blood Orange Bourbon Sour Cocktail Recipe

Every time I make this cocktail, I’m reminded why I keep coming back to it. There’s something about the way the tart, sweet, and smoky notes blend together.

Bourbon is the backbone, but the fresh blood orange juice is what makes it really shine.

Equipment

• Cocktail shaker: I always grab my shaker for this—it just gets everything mixed right.
• Jigger: Super handy for measuring out the bourbon and juices.
• Hawthorne strainer: This keeps the ice chunks out when you pour.
• Citrus juicer: Trust me, you want every drop of that blood orange and lemon.
• Fine mesh strainer: Good for catching any stray pulp.
• Rocks glass or coupe glass: Depends on my mood, honestly.
• Bar spoon: Nice for mixing, especially if I’m feeling fancy with bitters.

Ingredients

• 2 oz bourbon (I’m partial to Elijah Craig—it’s smooth)
• 1 oz fresh-squeezed blood orange juice
• 3/4 oz fresh lemon juice
• 1/2 oz simple syrup (homemade, just sugar and water)
• 1 egg white (totally optional, but pasteurized is best for cocktails)
• 2-3 dashes orange or aromatic bitters
• Blood orange slice or wheel (for garnish)
• Ice cubes

Instructions

• Pour the bourbon, blood orange juice, lemon juice, simple syrup, and egg white (if you’re using it) into your shaker.
• Give it a dry shake—about 15 seconds, no ice—to get that egg white nice and foamy.
• Toss in a good amount of ice and shake again until it’s super cold.
• Double strain into your glass to catch any ice or pulp.
• Add bitters on top, then swirl them gently or just drop a few for decoration.
• Finish with a blood orange slice or wheel for garnish.

Notes

Sometimes I swap in lime juice for the lemon if I’m in the mood for something a bit sharper. Egg whites make the drink silky and foamy, but you can skip them if you’re not into that.

For a sweeter drink, I’ll bump up the simple syrup to a full ounce, but if I want the bourbon to stand out, I stick with half an ounce. Elijah Craig is my go-to, but honestly, any decent bourbon will do.

Always use the freshest citrus you can get—nothing beats the flavor of juice you just squeezed. Right before mixing, I’ll squeeze my blood oranges and lemons.

For a little flair, I like to float a blood orange slice on top. Occasionally, I’ll throw in a strip of orange zest for extra aroma.

Honestly, this cocktail is at its best when it’s freshly made and chilled.

Tasting Notes

First sip? That bright, tangy blood orange flavor jumps right out. It’s sweeter than your standard orange, but there’s more going on—something deeper.

The bourbon really makes itself known, too. Warm, rich, with those hints of vanilla and caramel weaving in with the citrus.

There’s this gentle tartness from the lemon juice that keeps things from tipping into “too sweet” territory. I wouldn’t call it sour, just balanced in a way that makes it easy to keep sipping.

A few flavors always pop up when I try this cocktail:

• Blood Orange: Juicy, a touch sweet, and that deep citrus vibe
• Bourbon: Warm, smooth, even a little spicy
• Lemon Juice: Bright, crisp, tart
• Simple Syrup: Soft sweetness that lingers at the end

And honestly, the color’s gorgeous—deep red-orange, almost glowing. It just looks so fresh and inviting.

The aroma? I catch citrus first, then that subtle whiskey note sneaks in. Refreshing, but with a richness underneath.

After a few sips, the balance really stands out. The flavors linger, and there’s this mellow warmth from the bourbon that sticks with me.

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