Scotch Sour
A malty Scotch sour with fresh lemon, a touch of sweetness and a silky egg-white foam.
Ingredients
- Blended Scotch60 ml
- Lemon juice, freshly squeezed30 ml
- Simple syrup (1 part Sugar, 1 part Water)15 ml
- Egg white15 ml
- Aromatic bitters (Angostura)3 dashes
- Lemon, to garnish (optional)1 wheel
- Cocktail cherry, to garnish (optional)1 whole
Method
- Add the Scotch, lemon juice, syrup and egg white to a shaker without ice.
- Dry shake hard for about 15 seconds, until the egg white is emulsified and the foam is stable.
- Add plenty of ice and shake hard again for 10–15 seconds, until the shaker is ice cold.
- Strain through a fine sieve into a rocks glass filled with fresh ice.
- Dot the bitters on the foam and garnish with a lemon wheel or twist and a cocktail cherry, if you like.
About this drink
The Scotch Sour is the Scottish branch of the whisky sour family, where fresh lemon and egg-white foam soften the whisky's malty character. The classic double shake, first without ice to emulsify the egg white and then with ice to chill, gives the creamy, stable crown of foam. A lightly peated single malt can stand in for the blend if you want more depth and smoke in the glass.
