Our Jack Frost Cocktail takes a fun spin on a traditional whiskey sour. This cocktail balances sweet and sour perfectly with soft notes of lavender. Serve it at your next holiday get together or enjoy it all by yourself as a nice end to a long day.
Keyword cocktails, whiskey sour, Winter
Prep Time 5 minutesminutes
Cook Time 1 minuteminute
Total Time 6 minutesminutes
Servings 2cocktails
Author Joannie Hambel
Equipment
1 Hand or stand mixer with whisk attachment
1 Cocktail Shaker with strainer
1 Juicer
1 shot glass 1 or 2 ounce for measuring
1 Small plate option for glass sugar rim
Ingredients
1canGarbanzo Beanmay substitute with one egg white
2ouncesJack Daniel's Rye Whiskey
2ouncesBlue Curacao
2ouncesLemon Juiceaverage juice from 2 lemons
2ouncesSimple Syrup
10dropsLavender bitters
1cupIce
2ouncesLavender Soda
1tbspSugaroptional for glass rim
Instructions
Strain your garbanzo bean water from the can into your mixing bowl.
Using a hand or stand mixer and whisk attachment, whip your garbanzo bean water until stiff peaks form.
Fill your cocktail shaker halfway with ice.
Add whiskey, blue curacao, lemon juice, simply syrup and lavender drops to cocktail shaker, cover with lid and shake.
Open shaker and add 2 ounces of lavender soda and stir or swirl gently.
Wet edge of cocktail glass with lemon juice.
Pour sugar onto plate and dip glass rim into sugar.
Pour mixture into sugar rimmed cocktail glass, straining the ice.