Whisky Sour

Whisky. Lemon. Sugar. A top trio since sailors were navigating by the stars. 

Our 10 Year Old is your true north here. 

WHAT YOU’LL TASTE 

Lemon’s cheeky tartness, mellowed by sugar. Then the depth of our award-winning single malt. A dash of bitters adds complexity. Shaken up. Poured over ice. 

 WHAT YOU’LL NEED 

•  50ml Speyburn 10 Year Old
• 25ml fresh lemon juice 
• 15ml sugar syrup
• Fresh ice
• 1 dash of Angostura Bitters
• Egg white (optional) – or aqua faba for a vegan sour 

HOW TO MAKE A WHISKY SOUR  

1. Fill a cocktail shaker with ice. 
    (Using egg white or aqua faba? Dry shake first, then add the ice

2. Add the whisky.

3. Add the lemon juice

4. Add the sugar syrup.

5. Add a dash of bitters.

6. Shake for 10-15 seconds.

7. Strain into a rocks glass filled with fresh ice. 

8. Garnish with lemon twist or mint. Your call. 

9. Drink. 

 WHY IT WORKS 

Our 10 Year Old was born for this, with its fruity bourbon cask notes. Sharp, smooth, done.