Golden Hour Whiskey Sour

for sunset sipping

Apr 05, 2025

An Amaretto Sour was the first cocktail I ordered when I turned 21. My 21-year-old self had no idea I was drinking whiskey. I didn’t question what was in the drink; I just knew I liked it and that it would be my go-to bar order. That was until the Apple Martini came along. Thankfully, I outgrew the green martinis, but somehow Malibu and Sprite became my new go-to. And wait—do y’all remember Nuvo? That pink, mystery-flavored sparkling liqueur in the sleek bottle? It was disgusting, but my girls and I definitely had our fair share of Nuvo nights.

Admittedly, my drink orders in my early twenties were a wild mix of questionable choices. But now, as my 38th birthday approaches (4/18), and with a deeper appreciation for whiskey and cocktails, I’m ready to reimagine my very first cocktail order.

*Photo by Jaylynn Little. Taken on Fujifilm X100V*

A few months ago, I made this Golden Hour Whiskey Sour for the Ruth & Roz Sunday Supper Club, where I lead the bar program. It felt like a full-circle moment, blending everything I’ve learned about cocktails, whiskey, and my own evolving taste while watching guests enjoy my recipe under the most beautiful golden hour sun. People often ask me what my go-to cocktail is, and to be honest, I don’t really have one anymore. But here’s the drink criteria I tend to follow when ordering a cocktail:

Spirit Forward: I enjoy tasting the spirit itself—after all, that’s what you’re paying for, so I want to taste the spirit even after it’s been shaken or stirred.

Sour: If I’m ordering a shaken cocktail, I gravitate toward sours. Fresh citrus brightens up the drink, and depending on the spirit, lemon, lime, orange, or grapefruit can add just the right touch of freshness.

Sweetener: I like my cocktails with a hint of simple syrup or honey syrup for subtle sweetness and texture. Sweeteners add that perfect mouthfeel, especially in sour drinks where the acidity might need a bit of balance.

The Golden Hour is made with fresh lemon juice, chai tea concentrate, orgeat syrup, a vegan foamer, and bourbon. It’s the perfect blend of spirit, sour, spice, nuttiness, subtle sweetness, and velvety smooth texture. When I was developing this recipe, I knew it would be an Amaretto Sour riff. But I also knew the Amaretto Sour could be a bit polarizing (remember, I was making this for the Supper Club menu), so I wanted something milder yet still packed with flavor. That’s where the orgeat syrup came in. Orgeat is an almond syrup made with sugar, almonds, orange blossom water, and rose water. It’s easy to make, but I usually buy mine from the liquor store for convenience.

I should mention that I love a rich, full-bodied cocktail, which is where the chai comes in. I envisioned a drink that was both refreshing and warm, and the chai introduces comforting baking spices like cardamom, ginger, clove, nutmeg, and cinnamon. The lemon adds brightness and keeps everything feeling fresh. As for the whiskey, I recommend a really good bourbon—something you’d sip on its own. I don’t suggest rye whiskey for this one, as the sweetness of the bourbon balances the overall flavor and enhances the drink’s sweetness.

*Photo by Jaylynn Little. Take on Fujifilm x100V.*

After testing the drink in my kitchen, I was initially skeptical about adding it to the Supper Club menu because of the egg white. Not everyone enjoys sipping on egg whites, so I served the drink over ice instead. However, with the rising cost of eggs, I switched to using a vegan foamer to achieve that velvety foam. Here’s the one I use. If you prefer an egg white, I’ve included the shaking technique in the recipe below.

The Golden Hour was the most popular cocktail on the menu, and everyone loved it. Cheers to making better drinks and reimagining those special milestone moments under the golden hour.