Whisky Sour
Take a look at any good cocktail menu and the chances are, you’ll find a whisky sour. This sweet and sour Scotch cocktail has been adored around the world for over 150 years. Made with lemon juice and whisked egg whites, our whisky sour recipe uses Ballantine’s Finest for that perfectly balanced taste. Enjoy.
Ingredients
Serve:
Unit
60ml Ballantine’s Finest (or Ballantine’s 10 Year Old for a richer version)
22ml Fresh lemon juice
22ml Simple syrup
1 Egg white or 30ml aquafaba (for vegan/egg free)
2 or 3 dashes of Angostura bitters (optional)
Equipment
Ice cubes
Highball glass
Cocktail shaker
Method
Add whisky, lemon, syrup and egg white (or aquafaba) to a shaker — do a dry shake (no ice) for 10–15 seconds to emulsify
Add ice, shake again until very cold (10–15 seconds) and double-strain into a chilled glass or coupe
Finish with 2–3 drops of Angostura bitters on the foam for aroma and visual contrast
Remix your Whisky Sour
11 variations on a classic whisky sour cocktail
Try these fun variations on the classic whisky sour cocktail. Including 11 new recipes to mix up at home.
