Frozen Whiskey Sour

Steps

1. Stir 45 g caster or granulated sugar55 ml caster or granulated sugar3½ tbsp granulated sugar70 g caster or granulated sugar80 ml caster or granulated sugar⅓ cup granulated sugar and 15 g light brown soft sugar1 tbsp light brown soft sugar1 tbsp light brown sugar25 g light brown soft sugar1½ tbsp light brown soft sugar1½ tbsp light brown sugar into 200 ml water200 ml water⅔ cup + 3 tbsp water300 ml water300 ml water1¼ cups water for about 1 minute, until they dissolve.
2. Stir in 100 ml fresh lemon juice100 ml fresh lemon juice¼ cup + 3 tbsp fresh lemon juice150 ml fresh lemon juice150 ml fresh lemon juice⅔ cup fresh lemon juice and ½ tsp finely grated orange zest½ tsp finely grated orange zest½ tsp finely grated orange zest¾ tsp finely grated orange zest¾ tsp finely grated orange zest¾ tsp finely grated orange zest.
3. Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
4. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 90 ml bourbon90 ml bourbon¼ cup + 2 tbsp bourbon135 ml bourbon140 ml bourbon½ cup + 1 tbsp bourbon, then lock it into the machine and run Frozen Drink.

To serve: Serve in rocks glasses with an orange slice and a dark cherry on a pick.