Continental Sour

Difford’s Guide
Discerning Drinkers (27 ratings)

Serve in an Old-fashioned glass

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

How to make:

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

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

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

View readers' comments

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’s Avatar 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’s Avatar 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’s Avatar 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’s Avatar 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!
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Anonymous

31st December 2021 at 18:15
Love this made with limes rather than lemon