Whiskey Sour Marmalade

If you’re into sour candies and love the flavor of whiskey, this tart marmalade is just what your morning toast needs. A blend of lemons and limes soaked in whiskey and mixed with sugar, it tastes remarkably like a super tart Whiskey Sour. Even though the alcohol cooks off, the whiskey aroma remains thanks to the fruit’s overnight booze bath.

If you’d like to tone down the sour flavor, add a quarter- to a half-cup more sugar to the mix as it simmers. If you have a friend who really loves a good Whiskey Sour, double the recipe to get two full jars—and a heap of thanks.

Yield: One 12-ounce jar

The Essentials

The Details
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3 limes
2 lemons
3 tbsp bourbon
1.5 cups sugar


  • Trim the ends off three limes and two lemons. Slice the fruits in half lengthwise and remove the cores. Remove any visible seeds and set them aside.
  • Slice each citrus width-wise into thin slices (a quarter-inch or smaller). Then cut those slices in half lengthwise once again. You should be left with thinly sliced quarters.
  • Add all the citrus and the whiskey to a bowl, then fill with water until the fruit is just covered by liquid.
  • Tightly bundle the citrus seeds in cheesecloth and add to the mixture.
  • Let the citrus mixture sit, covered and refrigerated, overnight.
  • Remove the cheesecloth bundle and discard.
  • Add the sugar to the citrus and water mixture, and stir until the sugar is fully dissolved.
  • Transfer the citrus mixture to a medium-sized saucepan. Bring the mixture to a simmer, and continue to cook until it is reduced by half.
  • Pour the marmalade into a clean 12-oz jar and let cool completely.
  • Tightly secure the lid and keep marmalade in the refrigerator.