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Spicy Cranberry Sour

Spicy Cranberry Sour made in the Almond Cow

Making simple syrup in your Almond Cow is the key to this specialty cocktail. Deceptively simple, treat yourself this holiday season (or any season!) with this vegan version of a classic whisky sour. Aquafaba adds the creaminess while the spicy cranberry syrup adds a new twist. Keep it non alcoholic or use the leftover syrup as a flavor boost your next cuppa tea, sparkling water, or other favorite beverage.

Servings: 1 cocktail
Prep time: 5 minutes

Servings: 16oz/500ml simple syrup
Prep time: 5 minutes


Spicy Cranberry Simple Syrup
  • 1 cup agave nectar
  • 1 cup cranberries, fresh
  • 1 whole jalapeno, remove seeds if no heat desired
  • 500 mL hot water
  • 2 ounces bourbon
  • 1 ounce lemon juice, fresh squeezed
  • 1 ounce spicy cranberry simple syrup (recipe above)
  • 1.5 ounce aquafaba, the liquid from canned white beans or chickpeas


  1. To make the simple syrup, fill the collector cup with 500ml of hot water and add 1 cup agave nectar to the water. Place the collector cup inside the Almond Cow base
  2. Add the fresh cranberries and jalapeno to the filter basket and secure the Almond Cow top to the base.
  3. Plug in the Almond Cow and press the cow start button. It will run through 3 automatic stages. When the green light stops flashing, the simple syrup is done. Reserve the pulp for cranberry jalapeno chutney and keep syrup in a sealed container for several weeks. Discard syrup if it becomes cloudy.
  4. To make the cocktail, pour measured martini ingredients into a cocktail shaker, cover and shake for 10-15 seconds. Remove top and add several ice cubes, cover again and shake for another 15-20 seconds until your hands feel the coolness through the shaker.
  5. Strain into your favorite tall cocktail glass. Garnish with sugared rosemary and additional cranberries. Serve immediately and enjoy!
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