Cranberry Sour

Eben Freeman, Genuine Liquorette | New York City

“My father’s two favorite things this time of the year are whiskey sours and cranberry sauce,” says Eben Freeman, of Thanksgiving drinking traditions. Thus, Freeman combines the two in his ode to booze and family, the Cranberry Sour.


Serving: 1

  • 2 ounces bourbon, preferably Evan Williams Black
  • 2 ounces bourbon, preferably Evan Williams Black
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 3/4 ounce simple syrup
  • 3/4 ounce simple syrup

Garnish: cranberry sauce (see Editor's Note) and thyme sprig

  1. Shake ingredients and strain over ice into rocks glass.
  2. Garnish with cranberry sauce and sprig of thyme.
Editor's Note

Cranberry Sauce
2 quarts fresh cranberries
1 pint of water
1 pint of sugar
1 sprig of thyme
1 two-inch piece of ginger peeled and sliced into large slices
3 three-inch strips of orange peels (no pith)
5 cardamom pods

Place all ingredients in pot and bring to boil. Let simmer for two minutes. Let cool and place in container in fridge overnight. Remove cardamom, ginger, thyme and orange peels and store in quart containers.