Elderflower Whiskey Sour

how to make an elderflower whiskey sour This elderflower whiskey sour is floral but bright with all the right lemon and caramel tones. Ever since I unscrewed my first bottle of elderflower liqueur, I knew it was going to be one of my bar cart favorites. Its addition into a whiskey sour adds unexpected floral complexity that I think draws out the vanilla-caramely notes of a nice whiskey. Lemon syrup is easy to make and it gives the right balance of bright to deep tones in this drink. Just make sure you use fresh lemons to extract the juice. No bottled juice cheats here. It’s one drink where you’ll definitely notice the difference.

Although this drink is a little heavy to be properly called an aperitif, It makes a great pre-dinner cocktail served alongside fresh fruit. If your grilling tonight, try it with one of these salads.

Elderflower Whiskey Sour

Serves 1

Skill: confident beginner

Flavor profile: floral, vanilla-caramely, lemon


  • 2 oz Whiskey (your choice)
  • 1/2 oz St. Germain (or elderflower liqueur)
  • 1 oz lemon syrup, recipe follows (or substitute 3/4 oz fresh lemon juice and 3/4 oz simple syrup)


  1. Pour whiskey, St. Germain, and lemon syrup into an ice-filled cocktail shaker and shake vigorously.
  2. Pour the cocktail into a lowball glass filled with ice.
  3. Garnish with lemon peel, if desired.


Lemon Simple Syrup

makes 1 pint

Skill: confident beginner

Flavor profile: sweet, very sour


  • 8 oz sugar
  • 8 oz lemon juice, fresh squeezed, strained


  1. Add lemon juice and sugar to a small saucepan and stir.
  2. Place pan over medium-low heat and heat stirring often until the sugar is dissolved.
  3. Turn the heat down to low and allow the sugar mixture to cook until it boils, foams, and then boils clear again.
  4. Remove the pan from heat and allow the lemon syrup to cool slightly before pouring it into a pint-sized canning jar or similar container. Cool completely.
  5. Store lemon syrup covered tightly and in the fridge for up to 4 weeks.

Elderflower whiskey sour on the rocks with a twist, made with St. Germain and homemade lemon syrup



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