Pumpkin Pie Whiskey Sour
The Pumpkin Pie Whiskey Sour is the perfect drink to sip on to embrace the autumn spirit! With whiskey, lemon, and a hint of pumpkin spice.Jump to Recipe
Fall is here, and that means it’s time for a drink that’s as comforting as your favorite sweater. Enter the Pumpkin Pie Whiskey Sour, a fall-inspired cocktail that’s easy to make and even easier to enjoy. With Bourbon whiskey, Meyer lemon, a touch of pumpkin puree, and a dash of spice, it’s like sipping on a slice of pumpkin pie with a kick. I used Meyer lemon, but if you like your drinks on the more tart side, opt for a regular lemon.
If you’re a vegan, allergic to eggs, or just curious about new ingredients, aquafaba is a great alternative to egg whites for a whiskey sour. Aquafaba is the viscous liquid found in cans of chickpeas or left over from cooking legumes at home. This versatile vegan alternative to egg whites contains proteins and starches that create a foam when whipped, making it perfect for adding frothiness to cocktails like the Pumpkin Pie Whiskey Sour. Simply replace egg whites with aquafaba to achieve that creamy texture without using eggs.
For the Pumpkin Pie Whiskey Sour cocktail: To craft the Pumpkin Pie Whiskey Sour, combine whiskey, Meyer lemon juice, pumpkin puree, egg white, brown sugar syrup, and a dash of pumpkin pie spice in a cocktail shaker. Dry shake the mixture vigorously, without ice, until it turns foamy. Next, add 2-3 large ice cubes to the shaker and shake again until the cubes begin to melt, chilling the concoction. Finally, pour the mixture into a cocktail glass over a large ice rock. For the finishing touches, top it off with a sprinkle of pumpkin spice and garnish with a dehydrated lemon wheel and a fragrant sprig of sage, if desired.
For the Brown Sugar Vanilla Syrup: Mix brown sugar and boiling water until the sugar dissolves. Stir in pure vanilla extract. Let it chill.
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