WHISKY SOUR

Classic

A true Whisky Sour is 150 years old, yet you’ll still find it in the trendiest bars. Give this cocktail a go with your favourite Ballantine’s scotch!

Does a Whisky Sour have egg white?

A Whisky Sour is traditionally shaken with egg whites to get a super smooth, silky texture. It’s also what gives the cocktail its recognisable frothy layer. But if egg whites make you squeal – or you’re looking for an egg-free alternative – there’s a trusty ingredient to use instead. Aquafaba, otherwise known as chickpea juice, is beloved by Bartenders around the world to get the same foamy top. Give it a shake for the perfect vegan-friendly Whisky Sour serve.

Whisky Sour INGREDIENTS

50ml Ballantine’s Finest Whisky

25ml Lemon Juice
12.5 ml Sugar Syrup
12.5ml Egg White
Angostura Bitters
Ice

HOW to make a Whisky Sour

Fill a glass with ice and put it to one side.
Grab a cocktail shaker and top it up with ice.
Pour in the Ballantine’s, sugar syrup, lemon juice and egg white.
Shake hard for about 20 seconds to chill the liquid really well.
Strain the mix into a glass filled with ice and add 2 dashes of Angostura Bitters.

Ballantine’s Finest

Whisky Sour: a cocktail history lesson

The Whisky Sour is first mentioned in 1862 as a recipe in The Bartender’s Guide by Jerry Thomas. But rumour has it that sailors and adventurists were drinking this classic cocktail long before it went to print. Those at sea would mix whisky with citrus fruit for a dose of vitamin C; what better way to combat scurvy than with a dram?

Once they hit shore, the drink became a hit and those on land refined the recipe with the addition of sugar and ice. Nowadays there are tons of twists on the OG combination, the most popular being a New York Sour made with a red wine float. Fancy putting on your own spin? Get inspiration with our favourite Whisky Sour variations.