Blood Orange Whiskey Sour Cocktail Recipe

I love putting a fresh twist on a classic cocktail, and the Blood Orange Whiskey Sour really does exactly that. The bold flavor of whiskey just seems to click with the bright, citrusy taste of blood orange, so you get a drink that feels both familiar and a little surprising.

This cocktail is such a simple way to upgrade the classic whiskey sour with a vibrant seasonal fruit.

When I make this drink, I’m always struck by the deep red color of the blood orange—it makes the whole thing stand out. It looks inviting and adds a touch of elegance, honestly, without much effort at all.

The balance of sweet, tart, and smooth flavors makes it easy to enjoy at home or serve to friends. There’s something about that mix that just works.

You’ll see how quick it is to put together with just a few ingredients and some basic bar tools. By the end, you’ll know how to mix it, serve it, and maybe pick up on those little details that make this version different from the usual whiskey sour.

Blood Orange Whiskey Sour Cocktail Recipe

I like how this cocktail balances the bold flavor of whiskey with the bright, citrus taste of fresh blood oranges. The recipe uses simple tools, fresh ingredients, and a few easy steps to create a drink that feels classic but still unique.

Equipment

• Cocktail shaker – I use this to mix and chill the drink quickly.
• Jigger – Helps me measure the spirits and juice accurately.
• Citrus juicer – I prefer a handheld juicer to get the most juice from fresh blood oranges and lemons.
• Strainer – A fine mesh strainer keeps out pulp and ice shards.
• Rocks glass or coupe glass – I choose a rocks glass for a casual feel or a coupe for a more refined look.
• Bar spoon – Useful for stirring or layering bitters.
• Ice cubes – I like using large cubes since they melt slower and keep the drink cold.

Ingredients

• 2 oz bourbon or rye whiskey
• 1 oz fresh blood orange juice
• ¾ oz fresh lemon juice
• ½ oz simple syrup (1:1 sugar and water)
• 1 egg white (optional, for foam and texture)
• 2 dashes bitters (such as Angostura)
• Ice cubes for shaking and serving
• Blood orange slice or twist for garnish

I usually go with bourbon for a rounder flavor, but rye whiskey works if I want more spice. Fresh citrus makes a big difference, so I always juice the blood oranges and lemons right before mixing.

Instructions

• Add the whiskey, blood orange juice, lemon juice, simple syrup, and egg white (if using) into a cocktail shaker.
• Dry shake (without ice) for about 15 seconds to create foam.
• Add ice to the shaker and shake again until well chilled.
• Strain the mixture into a rocks glass over a large ice cube or into a coupe glass without ice.
• Add 2 dashes of bitters on top of the foam.
• Garnish with a blood orange slice or twist.

I like to adjust the sweetness by adding a little more simple syrup if the blood oranges are really tart. Shaking twice—once without ice and once with—gives the drink a silky texture that’s pretty hard to beat.

Notes

I prefer using fresh blood oranges because, honestly, bottled juice just doesn’t have the same color or flavor. The egg white is optional, but I enjoy the creamy mouthfeel it adds.

If I serve the drink in a coupe glass, I skip the ice and focus on presentation. In a rocks glass, I use a large cube to keep the drink cold without watering it down too fast.

This recipe works well with either bourbon or rye whiskey, depending on whether I’m in the mood for smooth or spicy notes. A small garnish, like a twist of blood orange peel, adds aroma and makes the cocktail look polished.

Tasting Notes

So, right off the bat, the first sip hits with this bright, citrusy punch—fresh and just a bit tart. That blood orange? It gives the drink this gorgeous, almost ruby color and a taste that’s softer, not as sharp as your usual lemon sour.

The whiskey steps in with a warm, smooth base, sort of grounding all that fruitiness. There’s a gentle sweetness from the citrus, but honestly, it never really drowns out the whiskey’s bold edge.

Texture-wise, it’s light and super refreshing. Makes me want to just sip it slowly, maybe even stretch it out over a long evening.

And hey, the fact that blood orange brings some natural vitamin C? That almost makes it feel like a smart pick for winter—something cozy but still kind of lively.

The finish stays pretty clean, with this little hint of zest that hangs around just enough. I like how the fruit and whiskey sort of dance together—neither one really hogs the spotlight.

Key flavors I notice:

• Citrus brightness from blood orange
• Warm depth from whiskey
• Light sweetness balanced with tart notes