Poppy’s Whiskey Sours

By Hartsyard

Poppy’s Whiskey Sours

Poppy’s Whiskey Sours. The drink even people who don’t like whiskey will love. The frozen ones require minimal effort, for maximum effect — mix, pour, and drink. For a slightly less dramatic result, use frozen whiskey sour version two.

Makes 1

Basic whiskey sour

50 ml whiskey (we prefer a bourbon such as Maker’s Mark)
50 ml lemon juice
15 ml Simple syrup (see page 88)
15 ml egg white
1 dash of Angostura bitters 
ice cubes
1 morello cherry, to garnish
1 lemon slice, to garnish

Frozen whiskey sour #1

185 ml frozen lemonade
185 ml frozen orange juice
185 ml water
185 ml whiskey

Frozen whiskey sour #2

185 ml frozen lemonade
90 ml frozen orange juice
250 ml water
125–185 ml whiskey


1 maraschino cherry
1 orange slice

To make a basic whiskey sour, put the whiskey, lemon juice, syrup, egg white and bitters in a cocktail shaker and ‘dry shake’ without any ice. Add ice cubes and shake again. Strain into an ice-filled tumbler or rocks glass.

Serve garnished with a morello cherry and lemon slice.

To make the frozen whiskey sours, put all the ingredients in a cocktail shaker. Give them a good shake, then pour into any sort of tumbler. Serve garnished with a maraschino cherry and orange slice.

Recipe extract From Fried Chicken & Friends: The Hartsyard Family Cookbook by Gregory Llewellyn and Naomi Hart – Murdoch Books.



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