Fizzy Cherry Bourbon Sour: Discover the Refreshing Twist
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This Fizzy Cherry Bourbon Sour is bursting with tart, sweet, and smoky flavors. This delightful concoction combines the sweetness of cherries with the smooth kick of bourbon and it’s topped off with a fizzy finish. It’s simple, refreshing, and easy just like a cocktail should be!
Fizzy Cherry Bourbon Sour
Upon sipping, the first thing you’ll notice is the burst of fruity goodness from the fresh (or frozen) cherries, perfectly complemented by a hint of sweetness from the Amaretto. Then comes the star of the show. A generous shot of bourbon adds a depth of flavor and just the right amount of warmth.
But we’re not done yet! A touch of simple syrup and fresh lemon juice balances the mix, making every sip satisfying. I’m all about fizz, so I topped it with a splash of Topo Chico (get it here or here) (or soda water). This adds a crisp, effervescent finish that takes this cocktail to a new level.
You can also make this with blueberries, strawberries, or peaches. If peaches are your thing, try this Peach Old Fashioned Cocktail too!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Fresh or frozen pitted cherries. Bing or any sweet cherries, not maraschino
- Amaretto
- Bourbon. I used Knob Creek. It’s a favorite.
- simple syrup
- Fresh lemon juice
- ice
- Topo Chico (get it here or here) or soda water. You can even use tonic if you prefer.
HOW TO MAKE A SIMPLE SYRUP
Simple Syrup is an essential ingredient for many cocktails. It sweetens drinks without having the grit of granulated sugar. I stick with the basic 1:1 ratio of sugar to water.
- In a saucepan combine equal parts water and sugar.
- Heat over medium-high heat until the sugar is completely dissolved.
- Cool to room temperature.
- Transfer the simple syrup to a glass storage container with a tight-fitting lid.
Fizzy Bourbon Cherry Sour Tips
- If you’re using frozen cherries, there’s no need to thaw them. I don’t even cut them in half.
- If you don’t have Amaretto, substitute it with another almond-flavored liqueur or almond extract. Almond extract is more potent than almond liqueur use 1/4 of the amount of extract.
- Adjust the sweetness to suit your taste by adding more or less simple syrup.
Fizzy Cherry Bourbon Sour FAQ
Q: Can I use frozen cherries instead of fresh?
A: Absolutely! Frozen cherries work just as well in this recipe and are often more convenient to have on hand, especially when cherries are out of season.
Q: I’m not a fan of bourbon. Can I use a different type of alcohol?
A: Absolutely. Feel free to experiment with your favorite spirits! Whiskey, rum, or even vodka work wonderfully in this recipe.
Q: Can I make a non-alcoholic version of this drink?
A: Of course! Simply omit the bourbon and Amaretto and replace them with extra Topo Chico or soda water. You’ll still get the delicious cherry flavor and fizzy finish without the alcohol.
Conclusion
Whether hosting a summer barbecue, lounging by the pool, or simply unwinding after a long day, a Fizzy Cherry Bourbon Sour is the perfect companion. With its tantalizing blend of sweet cherries, smooth bourbon, and fizzy effervescence, it’s sure to become your new favorite cocktail.
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Fizzy Cherry Bourbon Sour
Ingredients
- ⅓ cup fresh or frozen cherries (pitted dark sweet cherries, not maraschino)
- 2 tablespoons Amaretto
- 1 teaspoon simple syrup more if you want it sweeter
- 1 teaspoon fresh lemon juice
- 1 pinch Himalayan salt
- 1 to 1.5 ounces bourbon
- ice I like crushed
- ⅓ cup Topo Chico or soda water
Instructions
- In the bottom of a glass, combine the cherries, vanilla extract, bourbon, sugar and lemon juice. Muddle together until cherries are broken and juices are released (you can use the back of a wooden spoon if you don't have a muddler).
- Top with ice cubes and a small splash of club soda if desired.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.