This blended Strawberry Lemonade Whiskey Sour is perfectly tart and sweet with a bourbon whiskey kick is the perfect summertime cocktail.
I love the month of June. In Oregon, June symbolizes the start of strawberry season. This year, however, our strawberry farms opened up for picking on May 22. I don’t think I’ve ever seen that in the 15 years that I’ve lived here. If you’ve ever been to Oregon during this time of year, you would know that we have the most delicious variety of strawberries – the Hoods. The first time I bit into a Hood strawberry, I had to look twice. You see, I grew up in California and all the strawberries I had ever known were white and hollow in the center. Not the Hoods. No. They are deep red all the way through. Blows my mind every time. Sadly, I didn’t have Hoods when I made this drink. They were still delicious though, and when you mix any kind of berry with lemon juice, sugar, and bourbon whiskey, only good things will come about.
I started by allowing the berries to soak in the simple syrup and the lemon. The acid and the sugar allowed the berries to release even more juice. Then I took that entire mixture and blended it up into pulpy goodness.
Mix in your bourbon and pour it over ice – voila – a perfectly sweet and tart, easy to make, summer cocktail. Isn’t it purdy?
I’m not normally a whiskey drinker but I broke that rule as soon as I had a sip of this drink. Its was mighty tasty indeed.
- 4 large strawberries, hulled and chopped
- 1 ounce lemon juice
- 1 ounce simple syrup
- 3 ounces bourbon whiskey
- Combine the strawberries, lemon juice, and simple syrup. Allow berries to release juice by sitting in the liquid at least 30 minutes.
- Add the strawberry mixture to the blender and run it on low (I used the sauce feature on my Blendtec). You can really blend it as much/little as you like, but I found this mode made it perfectly pulpy with a bit of foam. Add whiskey and swirl to combine.
- Pour over ice and serve.