Scotch Sour
Ingredients
- 2 oz Dewar's 12 Year Old Scotch whisky
- 1 oz Lemon juice
- 2⁄3 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
- 6 drop Boker's bitters optional
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s optional
Method
Glass:
Photographed in an UB Koto Old Fashioned 30cl
Prepare:
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of lemon and orange zest twists.
Method:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into ice-filled glass.
Garnish:
- Express lemon and orange zest twists over the cocktail and use as garnish.
Nutrition:
One serving of Scotch Sour contains 211 calories
Allergens:
Recipe contains the following allergens:
History:
See Whiskey Sour history
Review:
This delicious cocktail is sadly often overlooked in favour of the bourbon-based Whiskey Sour.
Depending on the peatiness of the whisky, bitters aren't strictly necessary in a Scotch Sour. However, as David A. Embury says in his 1948 The Fine Art of Mixing Drinks, "Two dashes of Angostura to each drink constitute a pleasing addition to this drink. Lime juice may be used in place of lemon, but, to most tastes, lemon combines more pleasingly with whisky than does lime. Scotch or Irish may be used in place of rye or bourbon, but the smoky taste of Scotch does not combine pleasingly with citrus juices."
While I'm usually in full agreement with Embury, I vehemently disagree with his opinion regarding the pairing of peaty Scotch and citrus. And for evidence to back my argument, I call The Penicillin Cocktail. As for bitters in this sour, I prefer the complex, liquorice-led notes of Boker's Bitters to Angostura Aromatic Bitters.
