Big batch spiced whiskey sour

By Mary Berg
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  • 1 cup whiskey
  • 1/3 cup freshly squeezed orange juice
  • 3/4 cup freshly squeezed lemon juice
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon ground cloves
  • 3 tablespoons pasteurized egg white
  • Ice cubes
  • Orange twists, for garnish
  • Whole cloves, for garnish


  1. Pour the whiskey, orange juice, lemon juice, maple syrup, ground cloves, and pasteurized egg white into a cocktail shaker and give it a good shake to combine and slightly froth up the egg white. Add about one cup of ice cubes to the shaker, seal it up, and shake vigorously for 15 to 20 seconds or until well chilled.
  2. Strain the cocktail into champagne flutes or lowball glasses and garnish each with an orange twist and a few whole cloves.

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