Cherry Whiskey Sour Cocktail Recipe

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ByJohn

I really love drinks that are simple but actually taste good. The Cherry Whiskey Sour is honestly one of my top picks when I’m craving something sweet, with a bit of tartness.

This recipe brings together whiskey, cherry, and lemon—super easy to mix, but surprisingly full of flavor.

Whenever I serve this at home, my friends usually want to know how it’s made. The fresh cherry gives it this smooth, fruity twist that’s just way better than a regular whiskey sour.

I think it’s extra refreshing, especially if it’s warm outside.

If you’re looking for a new drink that’s quick to throw together and doesn’t call for a bunch of fancy stuff, this cocktail could be just right.

Cherry Whiskey Sour Cocktail Recipe

Cherry Whiskey Sour Cocktail Recipe

Cherry Whiskey Sour Cocktail Recipe
I make a Cherry Whiskey Sour with fresh, simple ingredients—nothing complicated. For me, it’s all about balance, making sure every step adds something to the flavor or the look.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

Ingredients

  • Bourbon whiskey 2 oz 60 ml
  • Lemon juice 3/4 oz 22 ml
  • Simple syrup 3/4 oz 22 ml
  • Cherry syrup* 1/2 oz 15 ml
  • Bitters optional 1-2 dashes
  • Cocktail cherry 1 for garnish
  • *Or use 3-4 fresh cherries muddled.

Instructions

  • I toss the bourbon, lemon juice, simple syrup, and cherry syrup (or muddled cherries) into a cocktail shaker. If I’m feeling it, I’ll add a dash or two of bitters.
  • Then I fill the shaker with ice, snap the lid on, and shake hard for about 15 seconds. I want everything really cold and mixed up.
  • Using a fine strainer, I pour the cocktail into a rocks glass loaded with fresh ice. To finish, I pop a cocktail cherry on a pick for garnish.
  • If I’ve muddled cherries in the drink, sometimes I’ll throw an extra one on top because why not?

Notes

I always go for freshly squeezed lemon juice—bottled stuff just tastes kind of flat. The whiskey you choose changes things up: rye brings more spice, while bourbon is softer and sweeter.
If I want it less sweet, I just dial back the simple syrup. No cherry syrup? Muddling fresh, pitted cherries works just fine.
Sometimes I’ll use more than one cherry for a bigger fruit kick. I like to chill my glass before pouring in the drink, just to keep it cold longer.
I serve it right away—fresh is best.

Tasting Notes

When I take a sip of a Cherry Whiskey Sour, the first thing I notice is how the sweet and tart play off each other. The cherry brings this soft, fruity note, while the lemon juice gives a nice, gentle sour punch.

The whiskey’s definitely there, but it doesn’t take over. Everything just kind of blends together and nothing feels too strong.

The foam on top is light, almost creamy. I think it adds a soft texture and makes each sip feel a bit smoother.

Sometimes I catch a hint of almond or spice, especially if the cherry syrup has those notes. I actually like that—it lifts the drink without making it taste fake or too sweet.

The finish is clean and refreshing. There’s a little fruit and a gentle warmth from the whiskey. I don’t find the flavors linger much, so every sip feels as good as the first.

Must Have Ingredients

Substitute

If I’m out of cherry liqueur or fresh cherries, I’ll just grab some cherry syrup or maybe even cherry juice. That usually keeps the flavor pretty close to what I want.

Sometimes there’s no whiskey in the house. I might swap in bourbon or rye for a similar kick.

For lighter drinks, I’ve tried vodka, though honestly, the flavor turns out way less bold. Not always a bad thing, depending on your mood.

If I need to avoid eggs, I just skip the egg white. Aquafaba—the liquid from canned chickpeas—makes a surprisingly good non-dairy substitute.

It actually gives the same creamy texture, which is kind of wild when you think about it.

Here’s a helpful table for easy swaps:

Ingredient Substitute
Whiskey Bourbon, Rye, Vodka
Cherry Liqueur Cherry Syrup, Juice
Egg White Aquafaba, None

I’ll also use lemon juice concentrate if fresh lemons are nowhere to be found. Sometimes, for a sweeter drink, I reach for honey or agave instead of the usual simple syrup.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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