The Whisky Sour cocktail has its roots in the high seas when sailors used to add lemon juice to their daily ration of whisky to prevent scurvy. Thankfully, nowadays being a sailor isn’t a prerequisite for enjoying this classic drink and us landlubbers can mix one up when we’re spending time with friends or in need of a relaxing nightcap.
The Whisky Sour is a timeless cocktail that combines the richness and depth of Speyburn 10 Years Old with the tartness of fresh lemon juice and the sweetness of sugar syrup. The Angostura Bitters add a subtle layer of complexity to the drink, making it a well-balanced and refreshing cocktail.
Caramel, Vanilla, Citrus, Bitter, Smokey
- 50ml Speyburn 10 Years Old
- 25ml Fresh Lemon Juice
- 15ml Sugar Syrup
- Fresh Ice
- 1 dash of Angostura Bitters
- Optional egg white
- Fill a cocktail shaker with ice (if adding an egg white, dry shake without ice)
- Add 50 ml of Speyburn 10 year old whisky
- Squeeze in 25 ml of fresh lemon juice
- Pour 15 ml sugar syrup to the shaker
- Add a dash of Angostura bitters for extra depth of flavour
- Shake the mixture vigorously for 10-15 seconds to chill and combine the ingredients
- Strain the mixture into a rocks glass filled with fresh ice
- Garnish the cocktail with a lemon twist or a sprig of mint, if desired
- Enjoy your delicious and well-balanced Speyburn 10 year old Whisky Sour!
Why we think it works
Our Speyburn 10 year old single malt Scotch whisky adds a rich and oaky flavour to the cocktail that pairs perfectly with the tangy and zesty lemon juice and the sweetness of sugar syrup. The use of Angostura Bitters in the cocktail adds depth and complexity to the drink, giving it a unique and satisfying flavour profile that is both refreshing and delicious.
History of the Whisky Sour
The Whisky Sour is a classic cocktail with a history that dates back to the 1800s. It is believed to have originated as a naval drink, with sailors adding lemon juice to their daily ration of rum or whisky to prevent scurvy. Sailors brought the drink back to land where the Whisky Sour became a popular cocktail in its own right, with bartenders adding sugar to balance the tartness of the lemon juice.
The original recipe for the Whisky Sour was simple: just whisky, lemon juice, and sugar. Over time, bartenders began to experiment with the recipe, adding bitters and egg whites to create a frothier, more complex cocktail. During Prohibition in the United States, the Whisky Sour became a popular drink for those who wanted to mask the taste of bootleg whisky. Thankfully, today we can enjoy the smooth deep flavours of Speyburn 10 year old Scotch instead of the prohibition-era bootleg bathtub whisky that many had to resort to.