This Strawberry Whiskey Sour is so frothy and refreshing. It's sort of like a grown up smoothie.
In southern California, strawberry stands begin to pop up as early as March and stay open as late as August. You can buy flats loaded with strawberries that are juicy and huge. Mr. Kitchen is in charge of stalking the empty lot on a corner near our house until they finally erect the wooden stand and begin selling them.
Not that long ago, (okay, maybe twenty years ago) there were several amazing working strawberry farms just a few minutes from our house, vestiges of old southern California wedged between housing tracts and strip malls. In fact, when I was in sales back then, every spring I used to stop by a farm in Buena Park and pick up big flats of the strawberries and deliver them to clients.
All of the local farms are pretty much gone, and most of the strawberries come from farms in San Diego and other counties that are less developed. Still, we have our Strawberry Festival every year!
Which brings me to this cocktail... it is loaded with fresh strawberries from the aforementioned strawberry stand! Even if you normally don't care for bourbon cocktails, give this one a try.
Doesn't this glass just scream strawberry? I love the thickness from the fresh fruit, combined with the traditional whiskey sour flavor. It's a wonderful cocktail for an al fresco Sunday brunch or dinner. Use the freshest, juiciest strawberries you can find.
Regarding the lemonade concentrate: I love using frozen lemonade or limeade concentrate for cocktails. Just transfer the concentrate to an airtight container and keep it in the freezer. It is so easy to scoop out a teaspoon or two when you need it. If you don't have the lemonade concentrate, you can substitute simple syrup or sweet and sour mix.
Strawberry Whiskey Sour
4 large strawberries, diced
1 ounce fresh lemon juice
1/2 ounce frozen lemonade concentrate (I used Minute Maid)
1/2 ounce water
2 ounces bourbon
- Place the strawberries, lemon juice, lemonade concentrate and water into the bowl and macerate for 15 to 20 minutes.
- Add the bourbon and blend the ingredients in a blender or food processor (I used a mini food processor).
- Pour the mixture into an ice filled glass.
- Cheers! Happy spring!
Adapted from Self Proclaimed Foodie