Name: Continental Sour
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Bourbon whiskey; 30 ml Lemon juice; 15 ml Sugar syrup (2:1); 1 dash Aromatic bitters; 15 ml Egg white (pasteurised); 7.5 ml Tawny port

Continental Sour
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Serve in an Old-fashioned glass

Ingredients:
2 oz	Bourbon whiskey
1 oz	Lemon juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash	Angostura Aromatic Bitters
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Vegan egg white replacement
¹⁄₄ oz	Cockburn's Tawny Eyes Port

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
SHAKE first 5 ingredients with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
FINE STRAIN into ice-filled glass.
DRIZZLE port over surface of cocktail.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs
Tawny port - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A Whiskey Sour made 'continental' by the addition of a splash of port.

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History:

Adapted from a recipe discovered in May 2010 at Stagger Lee bar in Berlin, Germany.

Nutrition:

One serving of Continental Sour contains 222 calories

Alcohol content:

1.5 standard drinks
16.43% alc./vol. (16.43° proof)
21 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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pavel vivanco

11th April at 22:28

Quisiera consultar, ¿porqué agitar todos los ingredientes con hielo incluyendo la clara de huevo, en el caso de usar la clara de huevo, luego hacer un batido en seco sin hielo?
Hasta ahora creo para muchos bartenders como yo, seguimos haciendo el batido en seco antes de agregar el hielo con la clara de huevo, y al final incorporar el hielo para batir todo y servir, saludos

Simon Difford

12th April at 05:58

Un batido en seco inverso produce una espuma más espesa que la que se obtiene al agitar el producto en seco primero. Colar la espuma finamente mejora su aspecto. Para más información, haga clic en "Agitación en seco" en el método anterior.

Chris Lamb

1st March 2022 at 08:29

Simon, I think there's a printing error in Sixteen:
https://i.imgur.com/KTODvLF.png
Note the "1/2 fresh Monin Pure Cane Sugar Syrup". This should, of course, be "15ml" and not "1/2 french" in order to match the recipe under "Whiskey Sour (Difford's Recipe)".

Paloma Difford

1st March 2022 at 09:12

Hi Chris, ah yes, that's a typo...as you say, it is 15ml sugar syrup. Many thanks for making us aware, Simon has made a note to correct it for the next edition. So many words to proof!

Anonymous

31st December 2021 at 18:15

Love this made with limes rather than lemon

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