National Whisky Sour Day: 3 Recipes

We have sailors to thank for the whisky sour, it being a favourite tipple of the British Navy who had the hard stuff like whisky on board, along with citrus fruits; combine the two and the whisky sour was born. It’s that balance of sourness from the lemon and whisky, and sweetness of the sugar that proved popular, and so, it made its way onto bar menus, with reports of bartenders serving it up in the 1860s. Fast forward, and it’s still as popular today, with various takes on the classic – here’s a few cocktails to try at home.

3 Whisky Sour Recipes to Mark The Day

Cotswolds Whisky Sour

Ingredients:

• 60ml Cotswolds Signature Single Malt Whisky
• 25ml fresh lemon juice
• 20ml sugar syrup
• 2 dashes of bitters
• 1/2 egg white 

Method:

1. Dry shake all ingredients, add ice to shaker and combine.
2. Fine strain and serve into a chilled Old Fashioned tumbler. 
3. Garnish with a lemon wheel and a Maraschino cherry.

Marco Simone Sour

Ingredients:

• 37.5ml Elijah Craig Small Batch Bourbon
• 12.5ml Amaretto
• 25ml lemon juice
• 12.5ml Gomme
• 3 dashes of bitters
• 1 egg white

Method:

1. Dry shake all ingredients together and serve in a rocks glass. 
2. Add a cherry to garnish.

Micil Madeira and Passion Fruit Sour

Ingredients:

• 60ml Micil Madeira Island Irish Whiskey
• 30ml lemon juice
• 15ml passion fruit juice
• 1 egg white

Method:

1. Add all ingredients and dry shake to combine. 
2. Add ice and shake until chilled. 
3. Strain into rocks glass over ice. 
4. Garnish with orange peel and a cherry.