Elderflower Whisky Sour Cocktail Recipe

ByJohn

Adding elderflower liqueur to a classic whisky sour? It’s a refreshing twist—floral, smooth, and honestly, a lot more interesting than the original. This Elderflower Whisky Sour recipe is my go-to when I want to upgrade a familiar cocktail without too much fuss.

Sometimes I just want a drink that’s special but not intimidating. This one delivers. The balance of whisky, citrus, and elderflower liqueur just works, especially on warm nights or when friends drop by.

Let’s get into the exact equipment, ingredients, and steps I use to make this at home.

Elderflower Whisky Sour Cocktail Recipe

Elderflower Whisky Sour Cocktail Recipe

Elderflower Whisky Sour Cocktail Recipe
I mix whisky, lemon juice, and elderflower liqueur for a sweet-tart drink with a floral kick. You’ll want the right tools and fresh stuff for the best results—trust me, it shows.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

Ingredients

  • 2 oz whisky bourbon or rye—just pick your favorite
  • 0.75 oz elderflower liqueur St-Germain is a solid pick
  • 1 oz freshly squeezed lemon juice
  • 0.5 oz simple syrup I do equal parts sugar and water
  • 1 egg white optional, for that foamy top—some people skip it, I like it
  • Ice cubes
  • Lemon wheel or twist garnish makes it look pro
  • Fresh edible flowers or herbs mint’s nice, but totally optional

Instructions

  • Start by filling your cocktail shaker with ice.
  • Pour in the whisky, elderflower liqueur, lemon juice, and simple syrup.
  • If you’re using egg white, add it before the ice and give everything a “dry shake” first—then add ice and shake again. (It’s a little extra work, but the foam is worth it.)
  • Shake hard for about 15–20 seconds. The shaker should feel really cold in your hands by the end.
  • Strain into a rocks glass over fresh ice, or straight up into a chilled glass if that’s more your style.
  • Garnish with a lemon wheel, twist, or maybe a flower if you’re feeling fancy.

Notes

I always stick with fresh lemon juice. Bottled stuff just tastes off and dulls the drink.
Egg white? Totally up to you. It adds a smooth, silky foam, but if someone’s allergic or just weirded out, skip it—or use pasteurized eggs if you’re cautious.
Quality matters, especially with whisky and elderflower liqueur. Cheap bottles really flatten the flavor. I like to chill my glass first—just fill it with ice water and dump it before straining in the drink.
Want it sweeter? Add a bit more simple syrup. If you’re craving more tartness, up the lemon juice. On hot days, I sometimes top it with club soda for a lighter vibe.

Tasting Notes

First sip, and the floral aroma from the elderflower liqueur hits right away. It’s subtle, not perfumey, and plays nicely with the whisky’s oaky scent.

Flavor-wise, it’s a balance—sweet and tart at once. The lemon is bright, the elderflower is gentle, and neither one overpowers the other.

Whisky brings in its oak and spice backbone. It’s sturdy, grounding the lighter flavors so the drink doesn’t get too delicate.

If you shake it well, the texture turns almost creamy, especially with egg white. That foam on top? It’s soft, silky, and kind of addictive.

Here’s what stands out to me with each sip:

  • Bright, punchy lemon tartness
  • Gentle elderflower aroma that lingers
  • Warm, comforting whisky undertones
  • That silky, almost creamy mouthfeel (if you go with egg white)

Must Have Ingredients

Substitute

Sometimes I just don’t have elderflower liqueur around. It’s not the end of the world—I can swap it for other ingredients that give a similar floral or sweet vibe.

Common Substitutes:

  • St. Germain alternatives: I’ll reach for other floral liqueurs, like Crème de Violette, or maybe elderflower syrup if that’s kicking around.
  • For a non-alcoholic version: Elderflower cordial or even simple syrup does the trick, honestly.
  • Whisky alternatives: Bourbon or rye—depends on what’s open or what I’m in the mood for.

If there’s no lemon juice, lime juice steps in for that tart punch. It’s close enough for me.

Sometimes I want my drink a bit sweeter, so I’ll grab honey syrup or agave instead of the usual simple syrup.

Tips for Substituting:

  • I try to adjust the sweetness if my substitute’s extra sugary—no one wants a sugar bomb.
  • Tasting as I go helps me keep the cocktail balanced. It’s kind of a must.
  • Fresh juice is always the move, if I’ve got it. It just tastes better, no question.

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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