Barrel Aged Williams Sour mixed by MyBeverageGuide

The Barrel Aged Williams Sour is the kind of German answer to the world-famous Whisky Sour. The base spirit for our drink was a pear brandy, aged in ex-Buffalo Trace Bourbon Barrels. It's refreshing, citrusy, and of course, it comes with flavors of pear.
The recipe is my own signature.


  • 40 ml
    barrel aged poire williams brandy (Fruit Brandy)
  • 20 ml
    Graham’s Blend Nº5 White Port (wine)
  • 30 ml
    lemon juice fresh (lemon juice)
  • 20 ml
    simple syrup (1:1) homemade (sugar syrup)
  • 30 ml
    Pasteurized Egg White (Poultry)
how to mix:
  1. Combine all ingredients in the shaker tin or spindle mixer tin.
  2. Dry blend the ingredients in the blender for about 10 seconds.
  3. If you used the spindle mixer tin, pour the liquid into a shaker.
  4. Add ice cubes.
  5. Shake for about 15 seconds.
  6. Strain the mixed liquid into the chilled serving glass filled with ice cubes.
  7. Add your garnish.
A white frothy foam floats on the top of the glass. The drink is garnished with lemon zest on top.
Image: original
Creator: Julia Bast
Rights: Creator and Rights Holder
Copyright: All rights reserved


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beverage details


bar technique:
Dry Spindle Mixing, Strain, Wet Shake
lemon twist


Refreshing, Sour, Summer
After-Dinner Delights, Autumn, Winter Wonderland
intense dark honey

aroma chart

  • Alc. Strength
  • Finish
  • Sweetness
  • Sour
Cedar Wood, Lemon, Pear
creamy, full bodied, juicy

detailed mixing instructions

  1. Prepare your Mise en Place.
  2. Prepare your bottle setup.
  3. Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
  4. Prepare your garnish.
  5. Add all the ingredients (except the egg white !) into the spindle mixer tin. Or, if you have, add the ingredients to the taller part of the Tin-in-Tin shaker.
  6. Add the egg white into the mixer tin.
  7. Set the speed of the spindle mixer to the lowest setting. Othwerwise it might spill over very quick!
  8. Dry blend the ingredients in the blender for about 10 seconds. If you want to dry shake instead, do it for roughly 20 seconds.
  9. Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
  10. Add around 4 to 5 ice cubes into the serving glass.
  11. Strain into the serving glass.
  12. Add your garnish.
  13. Clean up your working station.

mixing tips


  • Dry blend egg white with a blender for better structure.
  • Add the egg white always, at least, into your shaker. Otherwise, it might curdle too quickly.


  • Start with the cheapest ingredients (the syrup) first.
  • Check if the used Port Wine is in good condition.

used homemade ingredients

  • Simple Syrup (1:1)

    • 1 kg
      white sugar granulated (Sugar)
    • 1 ltr
      hot water (Water)
    to the recipe

editor recipe notes

The Barrel Aged Williams Sour is an extraordinary drink. And it’s like the German way of making sour cocktails with fruit brandy.
We used the pear brandy from our small ex “Buffalo Trace Bourbon” barrels. It might be too powerful and overwhelming if we had added 60ml instead of 40ml pear brandy. We stored the pear brandy for about three months, and it was enough time to get some of the woody flavor and some color into the brandy. We also used some White Port because it makes the drink a little crisper.
If you want to use fruit brandy in a Sour cocktail, we recommend giving it some rest in a barrel. It will remove some of the fruity flavors and give it more depth through the wood.

related video

  • about : Timo Wessels

    Timo Wessels is a passionate bartender dedicated to improving his bartending skills. His love for beverages extends to spirits, liqueurs, beer, wine, and coffee, and he actively seeks knowledge in these areas. As a certified spirit and beer sommelier, Timo enjoys sharing his expertise and teaching others. Through MyBeverageGuide, his goal is to create a global knowledgebase for bartenders, hobbyists, and producers alike.

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