Garnish:
Lemon zest twist & Angostura bitters drawn across foam
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into ice-filled glass.
| 1 fl oz | Lagavulin 16yo Islay single malt whisky |
| 1 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1 fl oz | Freshly squeezed lemon juice |
| 3⁄4 fl oz | Maple syrup |
| 1 dash | Angostura or other aromatic bitters |
| 1⁄2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Islay single malt and maple syrup add a distinctive smoky character to this otherwise classic Scotch Whisky Sour.
About:
Created in November 2014 by yours truly (Simon Difford) at the Cabinet Room, London, England.
