Spiced Clementine Sour

This cocktail's got sugar and spice and everything nice
32 Ratings
100% would make again
Spiced Clementine Sour Cocktail Recipe
Photo: Rachel Vanni/Tasting Table

This is the ultimate winter cocktail, especially if you love a good whiskey sour as much as we do. In this recipe from How to Hygge: The Nordic Secrets to a Happy Life, by Signe Johansen, clementine juice adds the perfect winter citrus touch to the whiskey classic.

We really love the spiced syrup that's added in. It's perfumed with cardamom, clove and black pepper for a warm flavor that embodies the cozy feeling of hygge. You can even keep a batch in your fridge all winter long to stir into tea and coffee for a touch of sweetness with a punch of spice.

To learn more, read "Norse Code."

Spiced Clementine Sour

Recipe adapted from 'How to Hygge: The Nordic Secrets to a Happy Life,' by Signe Johansen

Yield: 1 cocktail

Prep Time: 10 minutes, plus cooling time

Cook Time: 5 minutes

Total Time: 15 minutes, plus cooling time


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


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 syrup ingredients 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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →