Goblin’s Goblet – Blueberry Cardamom Halloween Sour

Blueberry Sour with cinnamon stick and blueberry garnish in tall, round goblet

Goblin’s Goblet – Blueberry Cardamom Halloween Sour

Treat your taste buds to this fabulous winter-spiced blueberry sour. With its rye whiskey base and sweet cinnamon-infused blueberry syrup it’s a sensational sour. Adding in the bitter notes from the Cardamaro and cardamom bitters and you’ll want far more than one. I’ve got a quick cheat to get that amazing foam.

5 from 1 vote

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Course Drinks

Cuisine rye cocktail

Servings

Ingredients

1.5 oz rye whiskey I used Whistle Pig
¾ oz lemon juice
¾ oz blueberry-cinnamon simple syrup
½ oz Cardamaro or other herbal Amaro
8 drops Scrappy’s cardamom bitters
1 egg white
Garnish: blueberries skewered on a cinnamon stick

Instructions

Combine rye, lemon juice, simple syrup, Cardamaro and cardamom bitters in a shaker.
Easy way: Add ice to shaker and shake for 15 seconds. Strain into a mixing glass or empty shaking tin and add egg white. Use a latte whisk or hand-held whisk to beat for 20-30 seconds until thick and full of foam. Pour into chilled coupe or wine goblet.
Hard way: Add egg white and ice to shaker and shake for 30 to 60 seconds. Double strain into a chilled coupe or wine goblet. Either way, add garnish and enjoy.

Notes

Blueberry Cinnamon Simple Syrup

2 cups blueberries
1.5 cups sugar
½ cup water
4 cinnamon sticks

I simmered the blueberries and cinnamon sticks until the blueberries started to break down and burst, then turned off the heat and let the syrup cool. I strained it through a fine metal sieve and put it in a clean jar in the refrigerator.

Keyword blueberry, boston sour, cardamon, cinnamon, egg white, egg-white sour, rye whiskey, Whiskey Sour

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