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whiskey sour

In a medium saucepan, combine 1 cup of water, 1 cup of sugar, and 1 cup of cranberries. Bring the mix to a light simmer until the cranberries begin to split and release their juice. Gently stir to dissolve the sugar. Remove the syrup from the heat and allow it to cool. Strain out the cranberries and store the syrup in a glass jar in the refrigerator for up to 2 weeks.

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Blackberry Whiskey Sour

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- WHISK(E)Y
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- NON-ALCOHOLIC
- OTHER
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