It’s been a bit of time since my trip to Louisiana to visit Avery Island where Tabasco is produced. My recollection of the meal that inspired this blackberry whiskey sour cocktail might be a little muddled, but whatever. The finished drink is delicious – and a bit spicy. Just like the Tabasco Chipotle sauce I used in this libation.
Since I took a picture of the menu from our dinner with Aaron Sanchez, I know that the main course was mole rubbed duck breast with duck confit crispy rice and Tabasco Chipotle sauce cured egg yolk. Something about this dish made me think about a whiskey sour with Tabasco Chipotle sauce. But I didn’t want to just spice up the classic. Instead, I decided to add in some fresh blackberries in addition to the hot sauce.
After playing around with this blackberry whiskey sour a few times, I found that 1/3 of teaspoon was the right amount of Tabasco Chipotle sauce. 1/4 just wasn’t enough and 1/2 was too much. I wanted the flavor of the Tabasco Chipotle Sauce to come through but not overpower the other ingredients. If you find a different amount works for you, go for it. Just don’t forget the dry shake with the egg whites. It’s key to getting nice foam on top.
When I first made this blackberry whiskey sour, I had a lot of cilantro flowers in the garden. I loved it as a garnish with the foam and the colors of the drink. However, when I went to take pictures a few weeks later, I didn’t have any more cilantro flowers. If you happen to have some growing at the time, use it as garnish. If not, don’t worry about it. A cilantro sprig will work as well.
- 4 blackberries, muddled
- 1 egg white
- 2 ounces bourbon (I used Four Roses)
- ¾ ounce simple syrup (1:1)
- ½ ounce lemon juice
- ¼ ounce lime juice
- ⅓ teaspoon Tabasco Chipotle Sauce
- Cilantro flowers for garnish (or a sprig of cilantro if you don't have any of the flowers)
- Add blackberries to a cocktail shaker and muddle.
- Add remaining ingredients except for the garnish and dry shake.
- Fill shaker with ice and shake again.
- Double strain into a coupe glass and garnish with cilantro flowers (or a sprig of cilantro if you don't have any flowers).
For more spicy cocktails check out the Tabasco green pepper cocktail and the spicy pineapple rum cocktail.
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Note: This is a sponsored post. All thoughts, opinions, images and recipe are my own.