These little whiskey sour petit fours from Daniel Clifford are ideal for serving at a dinner party. These are made from American Bourbon and lemon juice, making a great sweet-tart treat. Knob Creek and Woodford Reserve make good bourbon to use for this whisky sour recipe 

Method
1.
Place all the ingredients - minus the lemon peel - into a heavy-bottomed pan, reserving 50ml of the Bourbon and 15g of the caster sugar to use later. Slowly heat the liquid to 108°C, then remove from the heat and add the remaining 50ml of Bourbon
2.
Pour the liquid into a large tray so that the liquid is about 2cm high. Allow the liquid to cool, then place in the fridge for 2 hours to set firm
3.
Once the mixture is set, cut it into 2cm cubes. Then, gently roll the cubes in the remaining caster sugar before serving, and garnish the plate with pieces of lemon peel
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Ingredients

Equipment

  1. Thermometer

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Daniel Clifford shares his whiskey sour recipe, which can be used to round off a dinner party with a bang. Use good American bourbon for these petit fours