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Tangerine Whiskey Sour

A pitcher and 4 tumblers filled with amber colored whiskey sour
Tangerine whiskey sour is a riff on a classic cocktail and makes a party-friendly punch. Hiccup.
James Ramsden

Prep 10 mins
Cook 5 mins
Total 15 mins
4 to 6 servings
244 kcal


  • Zest of 2 tangerines
  • 7 tablespoons fresh tangerine juice
  • 7 tablespoons fresh lemon juice
  • 1/4 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
  • 1 1/4 cups bourbon
  • 1 large egg white* (optional)
  • 6 strips orange zest (just the colored portion of the peel and not the underlying bitter white pith)
  • Dash Angostura or orange bitters


  • Place the tangerine zest and juice, lemon juice, and sugar in a small pan and bring to a boil over medium heat, stirring until the sugar dissolves. Simmer for 3 minutes more, then strain the tangerine simple syrup into a glass pitcher or a jar and refrigerate for at least 2 hours and up to 24 hours.
  • Stash 6 tumblers in the freezer. You want them chilling for at least 30 minutes.
  • When you're ready to serve the tangerine whiskey sour, fill each chilled tumbler with ice. Thoroughly whisk the chilled tangerine syrup together with the bourbon and the egg white, if using. Strain it into the tumblers, garnish with the orange peel, add a dash of bitters, and serve.


*Egg Safety Note

As with any recipe that relies on raw eggs, this tangerine whiskey sour recipe should be avoided by pregnant women, the very young, the elderly, the ill, and those with compromised immune systems. Here’s more useful egg safety information.