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Vegan whisky sour mix using spicy cranberry syrup made in an Almond Cow

Spicy Cranberry Sour

10 minutes

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 for your next cuppa tea, sparkling water, or other favorite beverage.

Servings: 1


Spicy Cranberry Simple Syrup

  • 1 cup agave nectar
  • 1 cup fresh cranberries
  • 1 whole jalapeno, remove seeds if no heat desired
  • 500 mL hot water


  • 2 oz bourbon
  • 1 oz fresh squeezed lemon juice
  • 1 oz spicy cranberry simple syrup (recipe above)
  • 1.5 oz aquafaba (the liquid from canned white beans or chickpeas)


Step 1

To make the simple syrup, fill the collector cup with 500 mL of hot water and 1 cup agave nectar. Place the collector cup inside the Almond Cow base.

Step 2

Add the fresh cranberries and jalapeno to the filter basket. Attach the filter basket to the top of the Almond Cow and twist in the direction of the close arrow to secure

Step 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, your Spicy Cranberry 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.

Step 4

To make the cocktail, pour measured cocktail 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.

Step 5

Strain into your favorite tall cocktail glass. Garnish with sugared rosemary and additional cranberries. Serve immediately and enjoy!

Insider Tip:

Use the pulp from the Spicy Cranberry Simple Syrup to make our delicious Cranberry Jalapeno Chutney.