Saskatoon Sour

About the Recipe

I created this drink to be multiple things at once - dry, slightly tannic, but also juicy and lush. Great for a guest looking for something a little bit different but still approachable.

The star in this recipe is the For Bitter or For Worse Saskatoon. This product is amazing and versatile in many drinks but really plays nicely with spins on the classic sour cocktail concept.

The use of egg whites in cocktails can be traced back to the 19th century, when bartenders, inspired by culinary traditions of using egg whites for their frothy texture, began experimenting with new ingredients to create unique libations. Early classic cocktails like the Whiskey Sour and the Ramos Gin Fizz incorporated egg whites to add a silky mouthfeel and visually appealing foam to the drinks. Using egg whites is especially helpful in making NA drinks that sometimes otherwise lack a certain amount of body.

Give this riff on a classic whisky sour a try and fall in love with For Bitter or For Worse at the same time!