Monkey Jam Sour
A tart, fruity whisky sour with a spoonful of jam and a silky egg-white foam.
Ingredients
- Blended Scotch, Monkey Shoulder blended malt Scotch50 ml
- Lemon juice, freshly squeezed20 ml
- Jam, apricot or raspberry, ideally2 tsp
- Simple syrup, to taste, depending on the jam's sweetness (1 part Sugar, 1 part Water)5 ml
- Orange bitters2 dashes
- Lemon, to garnish (optional)1 wheel
- Egg white, or about twice as much aquafaba for a vegan foam (optional)15 ml
- Soda water, for a light, sparkling lift (optional)top up
Method
- Add the whisky, lemon juice, jam, simple syrup, orange bitters and egg white (if using) to a shaker.
- Dry-shake hard without ice to emulsify the egg white and build the foam.
- Add plenty of ice and shake hard for about 15 seconds to chill and dilute.
- Strain into a rocks glass filled with ice.
- Top with soda water for a light, sparkling finish, if you like.
- Garnish with a lemon wheel, a strip of orange peel or a cocktail cherry, as you like.
About this drink
The Monkey Jam Sour is a modern take on the classic Whisky Sour, in which a spoonful of jam brings both sweetness and a light, fruity depth. Monkey Shoulder's smooth, gently spiced character is a perfect foil for the tart lemon and the rich sweetness of the jam. The drink has become popular with bartenders looking for a playful sour that still keeps its balance.
