Whiskey Hot and Sour

Warm up from the inside out






Fall, Winter, Spicy


About this Recipe

I don’t know about you, but whiskey always warms me from the inside. It begins in my belly and usually end up in my cheeks – my face cheeks. We’ve added more traditional heat into this recipe using a house-made habañero maple syrup.


  •  1.5 oz Bourbon Whiskey – my personal favorite is Maker’s Mark, but feel free to subsitute with your own go-to
  • .5oz fresh squeezed lemon juice
  • .5oz habañero maple syrup (instructions below)
  • 1 egg white – for froth
  • Dash of sea salt – for garnish
  • Dehydrated orange – for garnish
Cranta Clause Ingredients

Step by Step Instructions

Step 1: The Syrup

As with most our syrups, this one is simple. Heat up 1 1/2 maple syrup, 1/2 cup of water and two sliced habañero peppers. Bring to a boil and let simmer for 15(ish) minutes. Strain into an appropriate bottle and you’re ready to roll. Pro tip: add this to your morning coffee for a spicy pick-me-up.

Step 2: The Cocktail

There are really two ways to go about this. Personally I find it much easier to get your egg white frothy using an immersion blender. If you’re lucky enough to own one, proceed as follows:

Combine the syrup, whiskey, lemon juice, and egg white into a tall, cylindrical container. Mix with the immersion blender until the entire mixture is nice and froth.

No immersion blender?

No problem, however, you’re about to get a good arm work out. Shake the above ingredients without any ice cubes for about 60 seconds to integrate the egg white with your mixture. Add ice and shake for an additional 60 seconds. Now is a good time to ask a friend to massage your arms.


Step 3: The Garnish

When using the immersion blender, I always pour over ice. Now, let’s garnish! To add an extra kick of sour, sprinkly a bit of sea salt over the top of your drink. A dehydrated orange and habañero pepper adds a nice touch.

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