The Eastern Sour is a tiki cocktail that doesn’t use any rum or any tropical fruit juices. It’s a twist on a whisky sour, originally created by Trader Vic to celebrate the launch of a Toronto location – hence the “Eastern” in the name of the drink. Orgeat and orange juice are the two additions that set this apart from a traditional whiskey sour, making it sweeter and adding a hint of nuttiness to the bourbon.
We are fans of whiskey sours and this drink is one that we are always happy to enjoy. The bourbon really comes through and you get a distinct flavor that you won’t typically find in a tiki drink, along with the sweet flavor of citrus. Be sure to use freshly squeezed juices when you mix yours up, as it makes a world of difference in the flavor of the finished cocktail.
Eastern Whiskey Sour
2 oz. Bourbon (use your favorite)
1/4 oz. Orgeat
1/4 oz. Simple Syrup (1 cup sugar mixed into 1 cup water)
2 oz. fresh squeezed orange juice (approx 1/2 Orange)
1 oz. fresh squeezed lemon juice (1/2 Lemon)
1 1/2 cup crushed ice
mint sprig, orange slice and cherry, for garnish
Combine bourbon, Orgeat, and simple syrup to a cocktail shaker, along with the freshly squeezed orange and lemon juices. Add in the crushed ice and shake. Without straining, pour the contents of the shaker into a glass and garnish with a sprig of mint, an orange slice and a cherry.