11 whisky sour cocktail twists you need to taste to believe
The Whisky Sour is a total icon. For over 150 years, this legendary mix of sweet, sour, and scotch has been a permanent fixture on the world’s best bar menus.
But even a classic likes to get dressed up from time to time. Whether you’re looking for a fruity whisky sour twist or something more adventurous, we’ve rounded up our favourite whisky sour variations for when you’re in the mood to shake things up.
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Passion fruit sour
Got mates coming round for cocktails? We’ve got you. The Passion Fruit Sour is a whisky sour with a twist that tastes as tropical as it looks. The best part? It only takes two minutes to shake together.
The sharp, sweet tang of passion fruit purée is the star of the show here, backed up by a zesty hit of fresh lime juice. Add in the perfect balance of Ballantine’s Finest and you’ve got yourself a seriously impressive drink that’ll have everyone asking for your secret recipe.
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Maple syrup whisky sour
The facts are the facts – maple syrup and whisky are a match made in heaven. The oaky, vanilla-caramel notes of the syrup pair perfectly with the smooth, spiced finish of our scotch. To give your drink that rich, autumnal depth, simply swap out the standard sugar syrup for maple syrup in our whisky sour recipe. This tiny change packs a real big flavour punch.
Ingredients
60ml Ballantine’s Finest
22ml Fresh lemon juice
22ml Maple syrup
1 Egg white or 30ml aquafaba (for vegan/egg free)
This sour version is an easy win! To make it, add whisky, lemon, syrup and egg white (or aquafaba) to a shaker — do a dry shake (no ice) for 10–15 seconds. Add ice, shake again until very cold and double strain into a chilled glass.
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Lychee sour
Like it fruity? Then our Lychee Sour is the one for you. Inspired by the floral and aromatic flavours of South-East Asia, it’s a tropical whisky sour with a twist that’s oh-so easy to make.
Ingredients
50ml Ballantine’s Finest
50ml Lychee juice
15ml Lemon juice
15ml Sugar syrup
To mix one up, grab a cocktail shaker and fill it with ice cubes. Pour in all ingredients and give it a big shake, then strain it into a rocks glass full of fresh ice. Garnish with a twist of lemon peel and you’re good to go.
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Scotch Elderflower Sour
Bright, floral, and deliciously refreshing, this is summer in a glass. It’s playful but polished, perfect for a garden party. This cocktail stands out by layering botanical, perfumed elderflower liqueur over Ballantine’s Finest to bring a bit of lift and delicacy.
Ingredients
40ml Ballantine’s Finest
20ml St-Germain
25ml lemon juice
15ml sugar syrup
1 egg white
To get that signature creamy finish, you’ll start with a cocktail shaker without any ice –Ballantine’s Finest, St-Germain, lemon juice, sugar syrup, and an egg white. Give it a proper shake-up and once it’s nice and frothy, add your ice and shake again until chilled. Strain it into a glass and finish with a few drops of Angostura bitters.
It’s vibrant and hits just right when the sun comes out.
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Tiki Sour
Ever think you’d be tasting the island life through a Scotch lens? Well, today’s the day. Bright, tropical, and subtly indulgent, the Tiki Sour is one of those whisky sour variations that feels like a total escape. We use Ballantine’s Finest as the backbone here – its balanced notes keep the cocktail grounded while the fruitier flavours do the heavy lifting.
Ingredients
50ml Ballantine’s Finest
75ml pineapple juice
25ml fresh lime juice
2-3 dashes of Angostura bitters
To bring the island vibes to your glass, grab a shaker and fill it with ice. Pour in Ballantine’s Finest, pineapple juice, and fresh lime juice (if you want to lean into that classic Tiki vibe, a tiny splash of Amaretto adds a gorgeous almond sweetness too). Add a few dashes of Angostura bitters to lift the aromatics, give it a big shake, and strain it over fresh ice into a glass. Finish it off with a pineapple leaf for that insta-worthy look.
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Whisky Peanut Butter Sour
Is there anything more nostalgic than peanut butter and jam? We’ve reimagined the classic lunchbox sandwich in liquid form for a whisky sour twist that is unapologetically decadent. By fat-washing Ballantine’s Finest with peanut butter, you get a nuttiness that tastes incredible next to the bright berry flavours.
Ingredients
50ml Peanut Butter Fat-Washed Ballantine’s Finest
25ml lemon juice
15ml sugar syrup
A teaspoon of raspberry jam
1 egg white
To make this one, you’ll first need Peanut Butter Fat-Washed Ballantine’s Finest. Add it to a shaker with lemon juice, sugar syrup, a teaspoon of raspberry jam, and an egg white. Shake it without any ice first to get that creamy, velvety texture, then add some cubes and shake again until it’s nice and cold. Strain it into a glass and top it off with an extra dollop of jam.
It’s playful, sophisticated, and layers creamy depth with the warmth of the whisky.
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New York Sour
Fancy a trip to NYC without the expensive plane ticket? This late 19th-century serve will take you there.
While the original Whisky Sour has roots in Boston, this twist takes a cue from its East Coast cousin. What makes it a showstopper is the eye-catching red wine layered gently over the top. Traditionally made with Bourbon, we use Ballantine’s 7 American Barrel to bring a rounded sweetness that works in total harmony with the wine.
Ingredients
50ml Ballantine’s 7 American Barrel
25ml lemon juice
15ml sugar syrup
1 egg white
Red wine
To get that theatrical look, start by shaking Ballantine’s 7 American Barrel, lemon juice, sugar syrup, and an egg white together without any ice. Then, add ice, shake again, and strain into a rocks glass over fresh ice.
Now for the pro move: slowly pour a splash of dry red wine over the back of a spoon so it settles on the surface. It looks elegant, feels sophisticated, and tastes incredible.
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Cherry Whisky sour
Cherry, sugar, and even more cherries are the stars here. Sweet, juicy and completely irresistible. It’s a cherry-inspired-remix of the classic Whisky Sour.
A Cherry Sour is the perfect sour twist to showcase Ballantine’s Wild, our flavoured blend that’s absolutely bursting with that sweet-yet-tart cherry punch. It’s a great one for when you want to impress the crew, or just enjoy a little treat yourself moment on a night in.
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Hot Honey Whisky Sour
Love a Whisky Sour but want to try it hot? This warm golden twist on the classic is as smooth as it is soothing.
The swap is easy: just use honey instead of sugar syrup in your next batch, then add around 150ml of hot water to the mix. Prefer it chilled? Just leave out the hot water, easy. Whether you’re serving it ice-cold or steaming in a mug, it’s a comforting serve that never misses.
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Raspberry Sour
Nodding to the modern classic made famous at Balthazar, this vibrant serve is our answer to the French Martini. We’ve swapped out the neutral vodka for Ballantine’s 10-Year-Old, bringing serious depth and character to the party. It’s a whisky sour twist that marries creamy, milk-chocolate whisky tones with a bright, juicy punch of berry.
Ingredients
50ml Ballantine’s 10-Year-Old
5 – 6 fresh raspberries
25ml lemon juice
25ml sugar syrup
1 egg white
To get that perfect, indulgent finish, place 5 fresh raspberries into your shaker and give them a light muddle. Add Ballantine’s 10-Year-Old, lemon juice, sugar syrup, and an egg white. Give it a shake (no ice!) to build that silky foam, then add ice and shake again until frost forms on the outside. Strain it into a glass and top with a fresh raspberry.
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Forbidden Sour
Could anything be as tempting as a cocktail called the Forbidden Sour? Short answer: no. This tantalising drink uses pomegranates – the symbol of temptation in Greek mythology, thanks to the tale of Persephone. And it’s Scotland’s answer to the Cosmo. It’s one of those variations of whisky sour that skips the egg white for a cleaner, sharper finish.
Ingredients
40ml Ballantine’s Sweet Blend
25ml pomegranate liqueur
25ml fresh lemon juice
20ml sugar syrup
To mix up this tangy treat, combine Ballantine’s Sweet Blend, pomegranate liqueur, fresh lemon juice, and sugar syrup in a shaker with plenty of ice. Give it a good shake and strain it over fresh ice into a glass. Drop a few pomegranate seeds on top for a pop of colour.
You’ll get a lip-smacking tang that’s perfectly balanced by the gentle caramel warmth and soft sweetness of the whisky.
Thirsty for more inspo? If you want to remix a few more classics, discover our exotic variations of the Piña Colada or learn about the Old Fashioned.
