Spiced Clementine Sour


For the Spiced Syrup:

  • ½ cup granulated sugar
  • ½ cup water
  • 10 green cardamom pods
  • 5 whole cloves
  • 3 whole black peppercorns
  • 3 star anise
  • 1 cinnamon stick
  • One 3-inch strip clementine zest
  • One ½-inch piece ginger, peeled and smashed

For the Spiced Clementine Sour:

  • 2 ounces whiskey
  • 4 teaspoons fresh clementine juice
  • 4 teaspoons spiced syrup
  • 4 teaspoons lemon juice
  • 1 egg white
  • Ice
  • 2 to 3 dashes lemon bitters, for garnish
  • Freshly grated clementine zest, for garnish
  • Ground cinnamon, for dusting


1. For the spiced syrup: In a small saucepan, combine all the syrupingredients and bring to a boil. Cook until the sugar dissolves, 1 to 2 minutes, then remove from the heat and let cool completely. Strain into an airtight container and keep in the refrigerator for up to 2 weeks.

2. For the spiced clementine sour: In a cocktail shaker, combine the whiskey, clementine juice, spiced syrup, lemon juice and egg white. Shake for a few seconds until frothy, then add ice and shake until well chilled. Strain the cocktail into a chilled coupe. Garnish with lemon bitters, clementine zest and a dusting of cinnamon, then serve.


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