Peanut Butter Whisky Sour

By Laura | Laura The Gastronaut

Prep Time: 10 minutes | Total Time: 10 minutes
Yield: 1 cocktail


A spin on a traditional Boston whisky sour. This cocktail is made with peanut butter whiskey and egg white and topped with a simple homemade cherry sauce. When the cherry sauce is splattered, it makes for a perfect Halloween cocktail.


• 1/2 cup frozen dark sweet cherries
• 2 ounces peanut butter whisky
• 3/4 ounce lemon juice
• 1/2 ounce simple syrup
• 1 egg white


➊ In a bowl, thaw cherries in the microwave for 2 minutes at 30% power. Alternatively, you could leave the cherries out at room temperature for about an hour. Force the cherries through a sieve using a wooden spoon (spoon may turn red!) into a bowl.
➋ In a shaker, combine peanut butter whisky, lemon juice, simple syrup, and egg white. Shake without ice for 15 seconds. Add a couple ice cubes to the shaker and then shake again for 30 seconds. Strain into cocktail glass. The foam will settle on top of the drink.
➌ Splatter cherry sauce on top of foam.


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