I’ve been on a bit of a cocktail kick lately, and the Bloodbath Bourbon Sour has honestly jumped near the top of my list. It’s got this bold bourbon base, sweet fruit notes, and that striking red color—hard to miss at any party.
Seriously, if you’re looking to wow people with a drink that’s both tasty and a little out of the ordinary, this recipe’s straightforward and always hits the mark.
Whenever I make this one, someone always asks, “What’s in that?” The Bloodbath Bourbon Sour isn’t complicated, but it feels a bit fancy and looks incredible in the glass.
No need for weird gadgets or rare ingredients—just a handful of basics and you’re good to go.
Bloodbath Bourbon Sour Cocktail Recipe
What I love about this drink is how it brings together the boldness of bourbon with sweet and sour notes. The ingredients are simple, and honestly, most people probably have them at home already.
Equipment
- Cocktail shaker: I use this to chill and mix everything fast.
- Jigger: Makes it easy to measure out the right amounts.
- Strainer: Helps keep out ice chips or pulp when pouring.
- Rocks glass: My go-to for serving a bourbon sour.
- Bar spoon: Handy for stirring, especially if I want a little less foam.
- Citrus juicer: Fresh lemon juice is key, so I always grab my hand juicer.
- Ice: You’ll need it for both shaking and serving.
If I can’t find my shaker, I’ll just use a mason jar with a tight lid—works fine in a pinch.
Ingredients
- 2 oz bourbon: I usually pick something smooth for balance.
- 1 oz fresh lemon juice: Gotta be fresh if you can swing it.
- 3/4 oz simple syrup: Just equal parts sugar and water.
- 1 egg white (optional): Adds that nice frothy texture.
- Splash of aquafaba (vegan alternative): Works for a plant-based version.
- Ice: For shaking and serving.
- Orange slice or cherry (garnish): Not required, but it looks great.
I always use my jigger to keep the proportions right.
Instructions
- Add bourbon, lemon juice, simple syrup, and egg white or aquafaba to the shaker.
- Dry shake (no ice) first if you’re using egg white or aquafaba—really helps with the foam.
- Toss in ice, then shake again until it’s super cold.
- Strain into a rocks glass over fresh ice.
- Top with an orange slice or cherry if you have one around.
The whole process is pretty quick, and you get that smooth, foamy top layer.
Notes
I always reach for fresh lemon juice—bottled just doesn’t have the same zing. If egg white isn’t your thing, aquafaba does the trick and keeps it vegan.
Garnishes like orange slices or cherries are nice, but honestly, you can skip them if you’re in a hurry. If I’m making drinks for a group, I just double or triple everything.
Want it on the sweeter side? Add a bit more simple syrup. Craving more tartness? Extra lemon juice will do it.
Equipment
- Cocktail shaker or mason jar with lid
- Jigger or measuring glass
- Bar spoon (optional)
Ingredients
- 2 oz bourbon
- 1 oz fresh lemon juice
- ¾ oz simple syrup
- 1 egg white or ¾ oz aquafaba for vegan version
- Ice for shaking and serving
- Optional Garnish: Orange slice or maraschino cherry
Instructions
- Dry shake (without ice) for 15 seconds to build the froth.
- Strain into a rocks glass filled with fresh ice.
- Garnish with an orange slice or cherry, if desired.
Tasting Notes
First sip, and the lemon tang really jumps out at me. It’s fresh and sharp, but not overpowering.
The bourbon brings a warm, smooth base, and I get those subtle oak and vanilla notes—so comforting, honestly.
Here’s what stands out for me:
- Citrus: Lemon is front and center, super zesty.
- Sweetness: The simple syrup (and any grenadine, if you add it) brings in gentle sweetness.
- Richness: Bourbon keeps it deep and mellow.
The balance is what I like most—sweetness doesn’t drown out the tartness, and that’s refreshing.
Texture-wise, it’s smooth with a little froth on top, thanks to the shaking and (if you use it) egg white.
Drinking one of these feels classic but also a little daring, just because of that bold color and flavor. Each part really gets its moment in the glass—honestly, that’s what keeps me coming back.
