Serve in an Old-fashioned glass
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 |
Recipe contains the following allergens:
A Whiskey Sour made 'continental' by the addition of a splash of port.
Adapted from a recipe discovered in May 2010 at Stagger Lee bar in Berlin, Germany.
One serving of Continental Sour contains 222 calories
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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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
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)".
Anonymous