The Blood Orange Sour is a revamped version of the classic Whisky Sour, incorporating blood orange juice for a bright color and intense citrus aromas. This cocktail combines the roundness of whisky, the acidity of lemon, and the sweet bitterness of blood orange, creating a sophisticated and visually appealing drink.

• 4 cl of bourbon or rye whisky
• 3 cl of fresh blood orange juice
• 2 cl of fresh lemon juice
• 1.5 cl of cane sugar syrup
• 1 egg white (optional, for a frothy texture)
• Ice cubes
• Garnish: blood orange slice, lemon zest, or cherry

1. In a shaker, add the whisky, blood orange and lemon juices, cane sugar syrup, and egg white (if used).
2. Shake without ice (dry shake) for 10 seconds to create a foam.
3. Add ice cubes and shake again for 10 seconds.
4. Strain into an old fashioned glass with ice or a coupe glass.
5. Garnish with a blood orange slice or a cherry.

- Replace the sugar syrup with grenadine syrup for a fruitier version.
- Add a few drops of Angostura bitters for a complex bitter note.
- This cocktail is ideal as an early evening drink or for serving at an elegant aperitif.

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