If you love a sour, frothy cocktail, grab a bottle of whisky off your cart and try this! Now you’re probably wondering why I’ve bracketed the e in whisk(e)y? Have you seen it spelt whiskey and whisky and wondered why and if one was wrong and the other correct? In fact, there are actually two ways to spell whiskey and it has to do with the region in which it came from. Generally speaking, if it’s Irish or American, it’s spelt with the e and if it’s Scottish or from other countries including Australia, Canada and Japan it’s generally spelt without the e, so ‘whisky’.
Anyway, for a whiskey sour, normally bourbon is used as it’s slightly sweeter than most whiskys, but I’ve used @starwardwhisky’s new Single Malt Whisky Unexpeated. It’s a premium Scottish style whisky with an intense ‘peaty’ smoky like flavour as they age their single malt whisky in Scottish peated barrels. Whilst you’d normally enjoy this whisky on it’s own neat in a glass to appreciate the taste, putting it into this cocktail gives you a delicious mix of sour and smoky flavours which I highly recommend.
- 60ml of your choice of whisk(e)y or bourbon
- 30ml of lemon juice or juice of 1 lemon
- 15ml of simple syrup
- 1 egg white
- 2 cup of ice
- Dash of angostura bitters, optional
Watch the process
- Grab and fill it with ice to chill whilst you prepare your cocktail.
- Place your whisk(e)y, lemon juice, egg white and simple syrup in a cocktail shaker. Close the lid and give it a ‘dry shake’ for 10 seconds.
- Then add your ice and shake again until the exterior of the shaker is ice cold.
- Tip out your ice in the glass and then using a strainer, pour your cocktail into the glass until the foam hits the top.
- You can garnish with anything from a maraschino cherry, to an orange or lemon wedge but I’ve gone for a few drops of bitters swirled with a toothpick to create a marbled pattern on the foam.