April marks the tail end of citrus season and if you live near Ojai, California, it’s also Ojai Pixie month. Pixie tangerines are gorgeously sweet, seedless and easy to peel. If you don’t live close enough to celebrate with local restaurants and hotels, you can get your Pixies at markets across the US, and shake up this play on a whiskey sour I’m calling a Whixie Sour (nope, I’m not slurring). The Jameson Black Barrel whiskey is a must, and a new favorite I discovered over St. Patrick’s Day. It’s smooth, with vanilla notes, making this one easy drinker. Sláinte!
Whixie Sour with Pixie Tangerines
Ingredients
- 1.5 oz. Jameson Black Barrel whiskey
- .75 oz. freshly squeezed lemon juice
- .75 oz freshly squeezed Pixie tangerine juice
- .5 oz. simply syrup (1:1 mix)
- ice
- Pixie tangerine slices for garnish
Instructions
Fill a cocktail shaker half full of ice. Add the whiskey, lemon juice, tangerine juice and simple syrup. Shake vigorously for 30 seconds and strain into a rocks glass, or small mason jar, over ice. Garnish with a Pixie slice.
Notes
Adapted from the Irish Maid cocktail, another delicious way to drink Jameson Black Barrel. This post is not sponsored, I'm just really digging the Jameson right now.
