Mixology Monday LXXXII: Winter Market Sour Cocktails

This month’s theme for Mixology Monday, the largest online monthly cocktail party, as hosted by Andrea at Ginhound, is Sours. Ginhound explains that they chose this theme since “a perfectly balanced sour is a work of art. What has happened to the Margarita shows exactly what is at stake when mixes replace bartender skill.” We picked the part of the theme where sour should be tested “to the limit: [is] there citrus besides lemon, lime and grapefruit that works in a Sour?”


We chose to do a variation of a Whiskey Sour using winter fruit that is currently available at our local farmers’ market. This time of the year happens to be our favorite for citrus, since blood oranges are widely available from December through March (and sometimes lasting through April). The blood orange juice is more tart than that of a regular orange, exhibiting bittersweet flavor that is ideal as a sour ingredient. The red coloring comes from anthocyanin which naturally develops in the blood oranges as they ripen during warm days that are tempered by cooler nights (typical winter weather in California). It makes for not only a tasty drink, but one that is also dramatic and beautiful.

Pomegranates are also in season, adding another sour ingredient as the basis of our cocktails. We could have bought the fruit whole and made our own juice, but we found juice already prepared by Twin Girl Farms, the purveyor at our local market. Since sours tend to be a mixture of alcohol base, citrus and a sweetener, we decided to use Grenadine (made from pomegranate juice) as our sweetener.

The basic ingredients for this Whiskey Sour are Bourbon, blood oranges and Grenadine (recipe below). We like the typical 3:2:1 ratio of Whiskey:Citrus:Syrup for our Whiskey Sours. We used Bourbon in this case, but any American whiskey should work just as well.

Winter Market Bourbon Sour
1.5 oz. Bourbon
1.0 oz. Blood Orange Juice
0.5 oz. Grenadine

Add all ingredients to a cocktail shaker filled with ice and thoroughly mix. Double strain into an old fashioned glass filled with ice and garnish with an orange wheel and cherry.

2.0 oz. Pomegranate Juice
2.0 oz. Sugar
1-2 drops Orange Flower Water (to taste)

Add all ingredients to a jar and shake until sugar has dissolved. Note that many recipes tell you to heat the syrup to melt the sugar but we found that we didn’t need to do that.



Since we really like our Pisco Pedicab, and had the blood oranges and the Grenadine, we decided to make a derivative of the Pisco Sour as well. Campo de Encanto is or Pisco of choice and used that as our base.


Winter Market Pisco Sour
2.0 oz. Pisco
1.0 oz. Blood Orange Juice
0.5 oz. Grenadine
Egg White

Add all ingredients to a cocktail shaker filled with ice and thoroughly mix. Strain into an cocktail glass and dot the foam with Angostura bitters to taste.


Many thanks Andrea at Ginhound for hosting this month’s Mixology Monday and to Fred Yarm at Cocktail Virgin Slut for keeping MxMo alive.

Related Posts
All the Sours fit to print – MxMo LXXXII recap (Feb. 21, 2014)
Ginhound’s Mixology Monday 82: Sours (Feb. 3, 2014)
Mixology Monday Site
Mixology Monday: Pisco Pedicab, a Simple Sidecar Cocktail Inversion (Feb 18, 2013))

View all BarFlySF Cocktail Recipe Posts


6 responses to “Mixology Monday LXXXII: Winter Market Sour Cocktails

  1. Very yummy looking! Also, I wanted to thank you for the question you contributed. I put it online yesterday, but there was not really enough time to alert you immediately due to some extensive travel (again).

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