Clove And Orange Whiskey Sour Cocktail Recipe

I really love making cocktails that are simple but still feel a little special, you know? This clove and orange whiskey sour hits that sweet spot for me. The warm, spicy notes from the clove blend with the bright zing of orange, and suddenly a classic feels new again.

Here’s a recipe for a whiskey sour that somehow manages to be both bold and super smooth at the same time.

You honestly don’t need any fancy bar gadgets or hard-to-find ingredients. With just a handful of basics and a couple of thoughtful tweaks, you can whip up a drink that looks (and tastes) like it came straight from a legit cocktail bar.

The combo of whiskey, citrus, and spice makes this one perfect for cozy nights in or, honestly, for a little get-together with friends.

I’ll walk you through the recipe, step by step. After that, I’ll share some tasting notes so you’ll know what to expect when you try that first sip.

Clove And Orange Whiskey Sour Cocktail Recipe

I tend to make this when I’m craving a classic whiskey sour but want something a bit warmer and more interesting. The mix of citrus, whiskey, and cloves just works—bright, earthy, and a little unexpected.

Equipment

• Cocktail shaker – I use this to chill and mix everything fast.
• Jigger – It’s just easier to get the right proportions.
• Strainer – Keeps out ice shards and any stray spices.
• Bar spoon – Handy for stirring syrups or juices before shaking.
• Rocks glass or coupe glass – Rocks glass feels casual, coupe glass feels a bit more elegant.
• Large ice cube tray – One big cube melts slower, so the drink doesn’t get watered down.
• Small saucepan – Needed only if I’m making clove-infused simple syrup at home.

Honestly, having the right tools makes the whole thing less of a hassle. Even just a shaker and a jigger make a big difference for consistency and taste.

Ingredients

• 2 oz bourbon or rye whiskey
• 1 oz fresh lemon juice
• 3/4 oz simple syrup (I’ll sometimes infuse this with whole cloves or cinnamon)
• 1/2 oz fresh orange juice or blood orange juice
• 1 egg white (optional, but it gives a nice silky texture)
• 2 dashes bitters
• Ice cubes or 1 large ice cube
• Orange slice or blood orange wheel for garnish
• 1–2 whole cloves or a pinch of ground cloves for garnish

If blood oranges are around, I go for them—they add a gorgeous color and a little extra sweetness. The egg white isn’t a must, but it does give the drink a lovely foam.

Instructions

• Pour whiskey, lemon juice, orange juice, simple syrup, and egg white (if you’re using it) into your shaker.
• Shake it up without ice for about 10 seconds; this helps make that nice foam.
• Toss in some ice cubes and shake again until the shaker feels really cold.
• Strain into a rocks glass over a big ice cube, or into a coupe glass if you want it straight up.
• Add 2 dashes of bitters right on top.
• Garnish with an orange slice, blood orange wheel, or a couple of whole cloves.

I always do a “dry shake” first when I use egg white. It helps the foam get thick and stable, which is kind of the secret to a great whiskey sour.

Notes

I usually reach for bourbon if I want something rounder and a little sweeter, but rye gives the drink more spice. Just depends on what vibe I’m after.

Infusing the simple syrup with whole cloves or even star anise adds this subtle depth that doesn’t overpower the citrus. I just simmer the spices in equal parts sugar and water, then strain them out.

Sometimes I’ll press a clove into an orange slice before garnishing. It looks cool and gives off a nice aroma while you sip.

Big ice cubes really do keep the drink colder for longer. If I’m using a coupe glass, I just skip the ice and drink it straight up.

Tasting Notes

So, with that first sip, the citrus brightness from the orange just jumps out at you. It’s fresh—almost zesty—and honestly, it keeps things from getting too heavy right off the bat.

Then there’s the clove spice sneaking in. It doesn’t hit you immediately, but after a second, you feel it warming up the back of your tongue, kind of earthy, but not in an overpowering way.

The whiskey? That’s what gives the whole thing a smooth backbone. Those caramel and oak flavors are there, mingling with the clove and making the drink feel, I don’t know, really well put together.

There’s a hint of sweetness too, just enough to pull the citrus and spice together. It makes sure nothing feels too sharp or, on the other hand, too bold.

The texture is worth mentioning—smooth, yeah, but there’s also this little bit of froth from the shaken citrus. That touch actually makes each sip feel a bit more special.

Flavor highlights I notice most:

• Bright orange citrus
• Warm clove spice
• Smooth whiskey base
• Light sweetness
• Soft, frothy texture