Rosemary Cranberry Whiskey Sour: The Perfect Holiday Cocktail

There are some flavors that just feel like the holidays, aren’t there? For me, that’s always been the tart, bright taste of cranberry. But a few years ago, I found myself at a friend’s cozy Christmas party, feeling a little tired of the usual wine and bubbly. My friend’s husband, a big whiskey fan, was making classic whiskey sours. They were good, but I kept thinking they were missing a little something, a bit of festive cheer.

That’s when the idea sparked. I went home that night with a mission. I wanted to create a cocktail that had the comforting warmth of a good whiskey sour but with a vibrant, holiday twist. My first thought was cranberry, of course. It brought the color and the tang I was looking for. But my Cranberry Whiskey Sour still needed something to tie it all together.

Wandering through my garden for inspiration, I brushed past a rosemary bush, and the scent was immediate and intoxicating. That was it! An earthy, piney herb to balance the sweet and sour. After a few tries, I landed on this exact recipe, a perfectly balanced Cranberry Whiskey Sour made truly special with a homemade rosemary simple syrup. It’s been my go-to for every holiday gathering since.

Skip to My Special Recipe!

Why This Cranberry Whiskey Sour Recipe Works

The classic Whiskey Sour is a true icon in the cocktail world. Its history dates back to the 1800s, a simple and perfect combination of spirit, citrus, and sugar. It’s beloved because it hits all the right notes, strong, sweet, and sour, creating a beautifully balanced drink that’s stood the test of time. It’s a reliable, delicious choice that you can find at almost any bar.

So, why mess with a classic? Because sometimes, a little twist can take something from great to absolutely unforgettable. Adding cranberry juice is the first step in this transformation. It introduces a layer of tartness that is distinctly different from lemon, bringing a festive, fruity complexity and a gorgeous ruby color that makes the drink perfect for the fall and winter seasons. It turns a standard cocktail into something that feels special and celebratory.

The real magic, however, is in the rosemary simple syrup. This is the secret ingredient that elevates this Cranberry Whiskey Sour. The warm, piney aroma of the rosemary complements the oak and vanilla notes in the bourbon or the spicy character of rye whiskey in a way that’s just magical. It bridges the gap between the tart fruit and the strong spirit, adding an elegant, herbaceous depth that you just don’t see coming. It makes the cocktail feel sophisticated and thoughtfully crafted, turning a simple mix into a true craft cocktail experience you can easily make right at home.

Ingredients for Cranberry Whiskey Sour

The beauty of this cocktail lies in its simple, high-quality ingredients. While the list isn’t long, choosing the right components will make all the difference in the final taste. The star of the show, of course, is that homemade rosemary syrup that brings everything together.

Here’s exactly what you’ll need to create this festive drink:

• 2 oz Bourbon or Rye Whiskey
• 1 oz 100% Unsweetened Cranberry Juice
• ¾ oz Freshly Squeezed Lemon Juice
• ½ oz Rosemary Simple Syrup (see instructions below)
• ½ oz Egg White (optional, for a frothy texture)
• Ice
• For Garnish:
  • Fresh Rosemary Sprig
  • Fresh Cranberries
• For Rosemary Simple Syrup:
  • ½ cup Granulated Sugar
  • ½ cup Water
  • 2-3 Fresh Rosemary Sprigs

A few notes on these ingredients are important. For the whiskey, a good mid-range bourbon will lend sweeter, vanilla notes, while a rye will give you a spicier backbone. Either is delicious, it just depends on your preference. The most critical part is the cranberry juice. Please use 100% pure, unsweetened cranberry juice. The sweetened cocktail variety will make your drink far too sweet and throw off the perfect balance we’re aiming for.

And never, ever skip the freshly squeezed lemon juice! The bottled kind just doesn’t have the same bright, zesty flavor and can make your drink taste dull. Finally, the optional egg white doesn’t add flavor, but it creates a silky, luxurious texture and a beautiful frothy top. If you’re comfortable with it, I highly recommend giving it a try for that professional-bar feel.

Step-by-Step Instructions For Making Cranberry Whiskey Sour

Making a craft cocktail at home might seem intimidating, but I promise this one is wonderfully straightforward. We’ll start by making the rosemary simple syrup, which is the key to this drink’s unique flavor. The rest is just a matter of measuring and shaking. Let’s get started!

Step 1: Make the Rosemary Simple Syrup

In a small saucepan, combine your half cup of sugar and half cup of water. Turn the heat to medium and stir gently until the sugar has completely dissolved into the water. You want it to come to a light simmer, but avoid a rolling boil. Once the sugar is dissolved, add your two or three fresh rosemary sprigs, give it one last gentle stir, and remove the pan from the heat. Let the rosemary steep in the warm syrup for at least 30 minutes. The longer it sits, the more pronounced the rosemary flavor will be. After it’s steeped, use a small strainer to remove the rosemary sprigs and let the syrup cool completely. You can even make this a day or two ahead!

Step 2: Combine the Ingredients in a Shaker

Once your syrup is cool, it’s time to build the cocktail. In a cocktail shaker, pour in the whiskey, the unsweetened cranberry juice, the freshly squeezed lemon juice, and your beautiful homemade rosemary simple syrup. If you’re using the egg white for that lovely foam, add it in now as well.

Step 3: The Dry Shake

This step is only necessary if you’re using the egg white, but it’s a non-negotiable for getting that perfect foam. Secure the lid on your shaker and shake it vigorously, without any ice, for about 15 to 20 seconds. This is called a “dry shake,” and it allows the proteins in the egg white to froth up and create a rich, stable foam without being diluted by ice just yet.

Step 4: The Wet Shake

Now, open your shaker and add a generous amount of ice, filling it about two-thirds full. Secure the lid again and shake hard for another 15 seconds. You’ll know it’s ready when the outside of the shaker becomes frosty and ice-cold to the touch. This shake chills the drink to perfection and provides just the right amount of dilution.

Step 5: Strain the Cocktail

Get your rocks glass and fill it with fresh ice. It’s important to use fresh ice in the glass, not the ice from the shaker, as that ice has already started to melt and will water down your drink. Using a cocktail strainer, pour the chilled mixture from the shaker into your prepared glass. The foam, if you used egg white, should settle beautifully on top.

Step 6: Garnish and Enjoy

The final touch makes all the difference! Garnish your Cranberry Whiskey Sour with a fresh sprig of rosemary and a few floating fresh cranberries. For an extra aromatic touch, you can gently smack the rosemary sprig against your hand before placing it in the glass to release its fragrant oils. Now, all that’s left is to sip and enjoy.

How To Serve Cranberry Whiskey Sour

Serving this Cranberry Whiskey Sour is all about creating a cozy and elevated experience, whether it’s for a party of twenty or just for you on a quiet evening. The presentation enhances the beautiful flavors and aromas, making each sip feel like a special occasion. A classic rocks glass, sometimes called an Old Fashioned glass, is the perfect vessel. Its sturdy base and wide opening allow you to enjoy the wonderful aroma of the rosemary garnish with every sip.

This cocktail is an absolute showstopper for holiday gatherings. Imagine serving these at a Thanksgiving dinner or a Christmas cocktail party. The deep red color is so festive and inviting. For larger crowds, you can pre-batch the base mixture to make serving a breeze. Here are a few ways to present it:

• For a Holiday Party: Set up a DIY garnish station next to your bar area with bowls of fresh cranberries and a small vase of fresh rosemary sprigs. Guests can add their own finishing touches.
• As a Thanksgiving Welcome Drink: Have these ready to hand to your guests as they arrive. It’s a wonderful way to set a warm and festive tone for the meal to come.
• Paired with Appetizers: The tart and herbaceous notes of this drink pair beautifully with savory and creamy appetizers. Think baked brie with fig jam, a charcuterie board with sharp cheeses and prosciutto, or spiced pecans.

For a quieter night in, simply pour one for yourself, curl up by the fire, and enjoy the perfect balance of flavors. It’s a sophisticated yet comforting drink that makes any evening feel a little more special. The simple act of choosing the right glass and adding a thoughtful garnish transforms it from just a drink into a complete sensory experience.

How To Store & Reuse Cranberry Whiskey Sour Leftovers

While a freshly shaken cocktail is always best enjoyed immediately, you can certainly prepare some of the components ahead of time to make your life easier. This is especially helpful if you’re planning to serve this Cranberry Whiskey Sour at a party. The key is to know what can be stored and what needs to be made fresh.

The star of the show, your rosemary simple syrup, is the perfect make-ahead element. Stored properly, it keeps beautifully and can even be used in other recipes.

• Storing Rosemary Simple Syrup: After straining out the rosemary sprigs, pour the cooled syrup into an airtight container, like a glass jar or bottle. It will keep in the refrigerator for up to two weeks. I love having it on hand to add a splash to iced tea or lemonade for a sophisticated twist.
• Pre-Batching for a Crowd: If you’re hosting, you can mix a large batch of the main cocktail components ahead of time. In a large pitcher or jar, combine the whiskey, cranberry juice, lemon juice, and rosemary simple syrup. Stir well and store it in the refrigerator for up to 24 hours. When your guests arrive, all you have to do is pour individual servings into a shaker with ice, shake, and strain.

It is very important to note that you should not add the egg white to the pre-batched mix. The egg white should only be added to the shaker right before you do the dry and wet shake for each individual drink. Likewise, a cocktail that has already been shaken with ice should be consumed right away. Storing a diluted drink will result in a watery, lackluster cocktail later on. So, batch the base, but always shake to order for the best taste and texture.

Substitutions & Variations For Cranberry Whiskey Sour

One of the best things about a great cocktail recipe is using it as a foundation to experiment. This Cranberry Whiskey Sour is delicious as is, but it’s also incredibly versatile. You can easily tweak the ingredients to suit your personal taste or to use what you already have in your pantry or bar cart.

Whether you’re accommodating a dietary need or just feeling creative, here are a few simple substitutions and fun variations to try:

• Swap the Spirit: While bourbon and rye are classic, this recipe would also be lovely with a smooth Irish whiskey. For a completely different take, try using a good quality aged rum for a warmer, molasses-like sweetness that pairs wonderfully with the cranberry and rosemary.
• Herbaceous Variations: Rosemary is fantastic, but you can infuse your simple syrup with other woody herbs. Thyme would add a lovely, earthy note, while a few sage leaves would create a deeper, more savory flavor profile perfect for Thanksgiving.
• Vegan-Friendly Foam: If you want that beautiful foamy top without using an egg white, aquafaba is your best friend. Use about ¾ ounce of the liquid from a can of chickpeas in place of the egg white and perform the dry shake just as you would. It works like a charm!
• Add a Dash of Spice: To enhance the warm, festive feel, try adding a dash or two of aromatic or orange bitters to the shaker. A tiny pinch of ground cinnamon or nutmeg in the shaker can also add a subtle layer of holiday spice.
• Change the Sweetener: Instead of a classic simple syrup, try using maple syrup for a rich, autumnal sweetness. You’ll want to use slightly less, as it’s sweeter than simple syrup. Start with ¼ ounce and adjust to your taste. The maple flavor is a natural fit with both whiskey and cranberry.

Don’t be afraid to play around! The core formula of spirit, sour, sweet, and fruit is a great canvas for your creativity. You might just discover your new signature drink.

5 FAQs About Cranberry Whiskey Sour

Here are some straightforward answers to the most common questions I receive about this Cranberry Whiskey Sour recipe.

Can I make a Cranberry Whiskey Sour without a cocktail shaker?

Absolutely! While a cocktail shaker is the ideal tool for chilling and aerating a drink, you can definitely achieve a great result without one. The best substitute is a sturdy glass jar with a tight-fitting lid, like a mason jar. Just combine all your ingredients in the jar, screw the lid on as tightly as you can, and shake it just as you would a cocktail shaker. The process for the dry and wet shake remains the same.

When it comes time to pour, you can either carefully pour the drink while using a small spoon to hold back the ice, or you can use a small mesh kitchen strainer held over the glass to catch the ice and any fruit pulp. The goal is to get a well-chilled, perfectly mixed drink, and a mason jar does that job surprisingly well in a pinch.

Is the egg white safe to drink in a Cranberry Whiskey Sour?

This is a very common and valid concern. Consuming raw eggs does carry a small risk of salmonella. To minimize this risk, I highly recommend using pasteurized eggs, which are available in most grocery stores either in the shell or as liquid egg whites in a carton. Pasteurization is a process of gentle heating that kills harmful bacteria without cooking the egg, making them safe for raw consumption in recipes like this one.

The egg white itself is purely for texture. It doesn’t add any flavor but is responsible for the cocktail’s silky mouthfeel and beautiful, creamy foam on top. The combination of the alcohol and citrus in the cocktail also helps to inhibit bacterial growth. However, if you are pregnant, elderly, or have a compromised immune system, or if you simply aren’t comfortable with it, you should omit it or use the vegan aquafaba alternative mentioned in the variations section.

What’s the best whiskey for a Cranberry Whiskey Sour?

The “best” whiskey really comes down to your personal preference, as different types will create a slightly different drink. If you prefer a smoother, sweeter cocktail with notes of vanilla and caramel, I would suggest using a good bourbon. The sweetness of the corn mash in bourbon is a beautiful counterpoint to the tart cranberry and lemon.

If you enjoy a drink with a bit more of a spicy, robust kick, then rye whiskey is an excellent choice. The peppery notes of rye cut through the sweetness of the syrup and stand up well to the other bold flavors. You don’t need to use a top-shelf, expensive bottle for a mixed drink, but I would avoid the cheapest options. A solid, mid-range bottle that you would enjoy sipping on its own will make for a delicious Cranberry Whiskey Sour.

How can I make this Cranberry Whiskey Sour for a crowd?

This cocktail is perfect for batching! To make it for a group, simply multiply the ingredients by the number of servings you need. For example, to make eight cocktails, you would combine 16 oz (2 cups) of whiskey, 8 oz (1 cup) of cranberry juice, 6 oz (¾ cup) of lemon juice, and 4 oz (½ cup) of rosemary simple syrup in a large pitcher. Stir everything together well.

You can make this base mix up to a day in advance and keep it chilled in the refrigerator. When it’s time to serve, just set up a station with the pitcher of cocktail mix, a bucket of ice, and your cocktail shaker. For each drink, pour about 4 to 5 ounces of the pre-made mix into the shaker, add ice (and egg white, if the guest desires), shake until chilled, and strain into a glass with fresh ice. This method saves you from having to measure out each ingredient for every single drink, making hosting much more manageable.

Why is my Cranberry Whiskey Sour too tart or too sweet?

Balance is everything in a cocktail, and it can sometimes be a moving target. If your drink is coming out too tart or too sweet, the issue likely lies in the variability of your ingredients. Not all lemons have the same level of acidity, and some brands of “unsweetened” cranberry juice can still be tarter than others. Your homemade simple syrup could also be slightly more or less concentrated depending on how long it simmered.

Think of this recipe as a trusted guide, not a rigid rule. The first time you make it, follow the proportions exactly. Then, taste it. If it’s too tart for your liking, add another quarter-ounce of the rosemary simple syrup. If it’s too sweet, add another small squeeze of fresh lemon juice. Don’t be afraid to make small adjustments until you find the perfect balance for your palate. That’s the secret to becoming a great home bartender.

Try These Recipes Next

If you enjoyed the festive, well-balanced flavors of this Cranberry Whiskey Sour, here are a few other cocktail recipes from my collection that I think you’ll love.

• Classic Bourbon Old Fashioned: For those who love a spirit-forward, timeless cocktail, you can’t go wrong with a perfectly made Old Fashioned.
• Easy Cranberry Margarita: If you love the tart cranberry but prefer tequila, this festive margarita is a must-try for your next holiday get-together.
• Spiced Cranberry Yule Mule: This bubbly, spicy take on a Moscow Mule combines cranberry, ginger beer, and warm winter spices for a truly joyful drink.

Each of these offers a unique and delicious experience that’s perfect for celebrating or simply unwinding.