A Bordeaux Sour is one of those cocktails that just feels right—mixing the cozy warmth of bourbon with the depth of red wine. It’s got that smooth, balanced thing going on, somehow classic and modern at the same time.
It started as a twist on the Whiskey Sour. There’s citrus brightness, a bit of sweetness, and rich fruit notes in every sip. If you like a drink that’s both familiar and a little fancy, this one’s worth a try.
What really sets this drink apart is the Bordeaux wine. It gives the cocktail body and color, while boosting the bourbon’s caramel and oak flavors.
A splash of maple syrup and some orange bitters tie everything together. It’s easy to make, but it tastes like you put in a lot more effort. Perfect for a dinner party, or just a quiet night at home.
Key Takeaways
- The Bordeaux Sour mixes bourbon, lemon juice, and Bordeaux wine for a balanced flavor.
- Maple syrup and orange bitters add a smooth, layered depth.
- It’s simple to make, so it works for both casual and special moments.
What Is a Bordeaux Sour Cocktail?
The Bordeaux Sour is basically a classic whiskey cocktail, but with a splash of red wine. You get bourbon, lemon juice, maple syrup, and Bordeaux wine in the mix. The result? A drink that’s smooth, a little tart, and well-balanced.
Origins and Inspiration
This cocktail was created by Michael Biddick, a sommelier and owner of Blend 111 near Washington, D.C. He took inspiration from the New York Sour, which usually has a red wine float.
Instead of just floating the wine on top, Biddick decided to mix it right into the drink. That way, the flavors come together more completely.
He chose a Bordeaux red—especially from the Cadillac subregion—because its oak and vanilla notes go well with bourbon’s caramel. That’s the wine nerd in him talking, but honestly, it works.
There are other versions out there, like the one at New York’s Lafayette restaurant. They’ve played around with whiskey and wine-based stuff like Lillet Rouge. These experiments have helped wine-infused sours catch on in modern bars.
How It Differs from a Classic Whiskey Sour
A classic Whiskey Sour is usually just whiskey, lemon juice, and simple syrup—sometimes with egg white for texture.
The Bordeaux Sour changes things up. It swaps in maple syrup instead of simple syrup, which gives a deeper sweetness and a thicker feel. No egg white here; the syrup does enough to smooth things out.
And of course, there’s the Bordeaux wine. It shifts the flavor from just citrus to something with richer fruit and a bit of tannin.
Instead of Angostura bitters, this recipe uses orange bitters. It adds a brighter, lighter citrus aroma. These tweaks make the Bordeaux Sour more layered, but it’s still easy to enjoy.
Signature Flavor Profile
The Bordeaux Sour is all about layers. There’s sweet, tart, and oaky in every sip.
Bourbon brings warmth and caramel. Lemon juice gives it a sharp, fresh kick. Maple syrup rounds out the edges and adds a little richness.
Bordeaux wine brings in subtle tannins, red fruit, and a dry finish. The combo feels both familiar and a bit different.
Flavor Highlights Table
| Ingredient | Flavor Role |
|---|---|
| Bourbon | Caramel and oak, base spirit |
| Bordeaux wine | Fruit, tannin, and depth |
| Lemon juice | Acidity and brightness |
| Maple syrup | Sweetness and body |
| Orange bitters | Citrus aroma |
It’s a smart twist on the Whiskey Sour, especially if you like both wine and whiskey. Want more detail? Check out the Liquor.com Bordeaux Sour recipe.
Essential Ingredients for a Bordeaux Sour
A Bordeaux Sour is basically whiskey or bourbon, red wine, citrus, and a touch of sweetness. Every ingredient matters—quality really makes a difference.
Choosing the Right Whiskey or Bourbon
The base spirit is the backbone. A bourbon like Maker’s Mark 46 brings caramel and vanilla that play nicely with red wine. Whiskeys with oak or spice work too, but lighter ones might get lost.
Go with 2 ounces of whiskey or bourbon for a solid base. If you want it softer, try a wheated bourbon. High-rye bourbon will add a spicy kick. Both work, depending on your mood.
Blend 111’s Bordeaux Sour uses bourbon to match the wine’s toasted oak and vanilla. You can use your favorite, but pick something smooth so it doesn’t overpower the other flavors.
The Role of Lillet Rouge
Lillet Rouge is a French fortified wine. It can stand in for Bordeaux or even partner with it. It’s got subtle sweetness, herbal notes, and a lovely ruby color.
Since it’s lower in alcohol and has a gentle bitterness, it balances whiskey’s warmth without overpowering. Swap it in for Bordeaux wine, and you’ll notice softer tannins and a faint floral thing happening.
Stick with about 1 ounce to keep things in check. Too much and the drink gets too sweet. Lillet Rouge is especially good if you’re using maraschino cherries or maple syrup—they echo its fruit and spice.
It also plays well with citrus, letting the lemon juice shine while the whiskey still comes through.
Fresh Citrus and Sweeteners
Fresh lemon juice is a must. Bottled stuff just doesn’t cut it. The acidity balances out the sweetness and keeps the drink lively.
For sweeteners, maple syrup adds richness and a hint of wood. Simple syrup or agave makes things lighter and cleaner. Maple syrup is my pick with bourbon, but agave goes better with spicy whiskey.
A good rule is 1 part sweetener to 2 parts lemon juice. A little tweak here or there changes the drink’s texture and finish, so adjust to your taste.
Optional Enhancements and Variations
You can fine-tune the drink with small touches. Orange bitters give a gentle citrus bitterness. Maraschino cherries bring color and a hint of almond if you muddle them with syrup.
Some bartenders add a dash of egg white or aquafaba for a silkier feel, but the original usually skips it. This changes the texture, not the taste.
Other ideas: try a different red wine with soft tannins, or add a splash of Lillet Rouge for more depth. These tweaks adjust the balance but keep the drink’s soul the same.
Step-by-Step Bordeaux Sour Cocktail Recipe
This drink is a blend of bourbon, Bordeaux wine, and citrus—a balanced mix of sweet and tart. Maple syrup and maraschino cherries add depth. Orange bitters and lemon juice bring the brightness.
Preparation and Muddling
First, round up your ingredients: bourbon, Bordeaux red wine, fresh lemon juice, maple syrup, orange bitters, and maraschino cherries. If you can get Luxardo cherries, even better—they taste richer and less fake.
Drop one maraschino cherry and a tablespoon of maple syrup into a cocktail shaker. Gently press with a muddler until the cherry releases its juice.
Don’t go overboard—over-muddling can turn things bitter. You want a syrupy base, not a mess.
If you want extra texture, you can add a small spoon of egg white later, but maple syrup already smooths things out. Set the muddled mix aside for the next step.
Shaking and Mixing Techniques
Pour in 2 ounces of bourbon, 1 ounce of Bordeaux wine, 1 ounce of lemon juice, and five dashes of orange bitters. Add ice until the shaker’s about half full.
Shake hard for about 10–15 seconds. You’re aiming for a cold, well-mixed drink without watering it down. If you’re using egg white, shake once without ice to foam it, then add ice and shake again.
A Boston shaker or any two-piece shaker does the trick. The outside should feel icy cold before you’re done.
Double-strain through a fine mesh strainer to catch cherry bits and ice shards. This keeps the pour smooth.
Serving and Garnishing
Pour into an old fashioned glass with fresh ice. The sturdy glass shows off the drink’s deep color and aroma.
Top with a maraschino cherry. If you want, add a splash of soda water to lighten it up, but that’s totally optional.
The finished drink should look ruby red and smell like oak, citrus, and fruit. Serve right away while it’s nice and cold.
For the full ingredient list and exact amounts, check out the Bordeaux Sour recipe on Liquor.com.
Expert Tips for the Perfect Bordeaux Sour
Getting the balance right is what makes this cocktail shine. The right mix of sweet, tart, and spirit-forward notes gives it personality. Texture and presentation take it up a notch.
Balancing Flavors
A great Bordeaux Sour is all about harmony. Bourbon adds warmth, lemon juice brings acidity, maple syrup smooths things out, and wine deepens the flavor.
Using a Bordeaux from the Cadillac subregion (like Liquor.com’s version) really boosts the caramel and oak notes. Seriously, always use fresh lemon juice—bottled stuff just dulls the drink.
Here’s a simple ratio to keep things in check:
| Ingredient | Amount | Function |
|---|---|---|
| Bourbon | 2 oz | Base spirit |
| Lemon juice | 1 oz | Acid |
| Maple syrup | 1 tbsp | Sweetener |
| Bordeaux wine | 1 oz | Depth & color |
Taste before you serve. Too tart? Add a touch more syrup. Too sweet? A little extra lemon juice fixes it.
Texture and Froth
Some sours use egg white for that creamy feel, but the Bordeaux Sour usually skips it. The maple syrup steps in, giving the drink nice body and smoothness.
If you’re after that signature frothy top, you can always add half an egg white and do a dry shake—just shake everything without ice first. It’s a handy trick.
A dry shake helps the egg white turn into a silky foam. After that, toss in some ice and shake again to chill things down.
For a vegan twist, swap the egg white for aquafaba (that’s the liquid from a can of chickpeas). It foams up well and doesn’t mess with the flavor.
Presentation and Glassware
How you serve the cocktail really matters. Pour it into an old fashioned glass over a big, clear ice cube and you’ll see that deep red color pop.
A large ice cube melts slowly, so your drink stays cold without getting watered down. That’s always a win.
Toss in a maraschino cherry for a little color and sweetness. If you can get your hands on a Luxardo cherry, even better—it just looks and tastes nicer.
Paying attention to details like a clean rim and a chilled glass makes the drink look pro. Those little touches can turn a simple pour into something special.
Popular Variations and Creative Twists
Home bartenders like to tweak the Bordeaux Sour to match their own tastes or needs. Swapping out sweeteners, base spirits, or playing with the alcohol level can shift the flavor without losing that tart lemon and smooth red wine vibe.
Alternate Sweeteners and Spirits
A lot of folks swap maple syrup for simple syrup or agave nectar. Simple syrup keeps it crisp, while agave brings a light earthy note.
These lighter options let the wine’s fruitiness shine through. The drink feels less heavy, which is nice.
Switching up the spirit changes the whole mood. Bourbon brings warmth and caramel notes, but rye whiskey gives it a spicy kick.
Some adventurous types use dark rum or brandy for more fruit depth. There’s a lot of room to play.
You might see wine-based variations like the New York Sour, which floats red wine on top of a whiskey sour base.
Adding orange bitters or a splash of liqueur can give the drink extra layers. Just keep the lemon and sweetener in check so it stays smooth, not sharp.
| Ingredient Swap | Flavor Result |
|---|---|
| Maple syrup → Agave | Softer sweetness, light texture |
| Bourbon → Rye whiskey | Spicier, drier finish |
| Add orange bitters | Slight citrus depth |
Non-Alcoholic Adaptations
If you’re skipping alcohol, the Bordeaux Sour can still work. Try brewed black tea or a zero-proof spirit with oak and spice notes instead of whiskey.
For the wine part, a splash of Bordeaux-style grape juice brings color and aroma.
To keep things tart and sweet, use lemon juice with simple syrup or agave. Shake with ice for that classic frothy look.
A dash of non-alcoholic bitters or pomegranate juice adds depth without extra sugar. These tweaks let everyone enjoy the drink’s flavor and style, minus the booze.
Pairing Suggestions and Serving Occasions
The Bordeaux Sour’s combo of bourbon, red wine, lemon, and maple syrup makes for a bold but balanced drink. It’s flexible enough for hearty food or fancier get-togethers.
Food Pairings
This cocktail’s sweet-tart balance pairs up nicely with rich or smoky dishes. Grilled steak or lamb brings out the bourbon’s depth.
Roasted duck or pork belly echo those caramel and oak notes in the drink.
A charcuterie board with aged cheeses, cured meats, and dried fruit is a classic move. The lemon juice’s acidity cuts through the richness, keeping things fresh.
For something lighter, seafood like seared scallops or tuna tartare work well with the citrus edge. Even roasted mushrooms or a lentil stew can match those earthy undertones.
If you’re thinking dessert, go for pecan pie or dark chocolate mousse. The maple syrup in the drink ties everything together for a sweet finish.
When to Serve a Bordeaux Sour
The Bordeaux Sour fits a lot of occasions. It’s great at dinner parties where guests want complex yet approachable cocktails.
Its bold color and layered flavors make it perfect for fall or winter gatherings.
During cocktail hour, it’s a nice twist on the classic Whiskey Sour. Since it blends bourbon and Bordeaux red wine, it appeals to both whiskey and wine fans.
It’s also a good pick for special celebrations like anniversaries or small parties. The drink’s elegant look and balanced taste always get people talking.
If you want to dig deeper into its history or recipe, Liquor.com has a thorough guide that’s worth a look.
Frequently Asked Questions
Sour cocktails are all about balancing spirits, citrus, and sweetness for a smooth, refreshing drink. The Bordeaux Sour and its spin-offs use different spirits and syrups to shape their style.
How do I make a simple Bordeaux Sour cocktail?
Start by muddling a maraschino cherry with maple syrup. Add bourbon, lemon juice, red wine, and orange bitters.
Shake with ice, strain over fresh ice, and garnish with a cherry. You get a sweet, tart, and oaky mix.
For the full recipe, check Liquor.com.
What ingredients are needed for a Rye Sour cocktail?
A Rye Sour usually has rye whiskey, fresh lemon juice, and simple syrup.
Some recipes add egg white for a smooth texture. Shake with ice, strain, and finish with a dash of bitters for spice.
Can you substitute honey in a Whiskey Sour recipe?
Absolutely, honey works instead of simple syrup in a Whiskey Sour. It gives a richer sweetness and a touch of floral flavor.
Mix the honey with a little warm water first so it blends easily with whiskey and lemon juice.
What is the traditional garnish for a Pomegranate Sour cocktail?
A Pomegranate Sour usually gets a few pomegranate seeds or a lemon twist on top.
The seeds add color and a tart pop that fits the drink’s citrus and sweet notes.
How does the 3:2:1 ratio apply to making a classic Sour cocktail?
The 3:2:1 ratio means three parts spirit, two parts citrus, and one part sweetener.
So, three parts whiskey, two parts lemon juice, and one part syrup make a balanced sour base. It keeps the strength, acidity, and sweetness in check.
What are the key characteristics that define a cocktail as a sour?
A sour cocktail always starts with a base spirit. Then you add something tart—usually lemon or lime juice.
There's also a sweetener, like simple syrup or maybe a liqueur. The trick is getting that balance between sharp and sweet just right.
Most of the time, you’ll shake it with ice. That gives you a crisp, refreshing texture that’s hard to beat.