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 | Islay single malt Scotch whisky |
| 1 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 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 green above.
Our review:
Islay single malt and maple syrup add a distinctive smoky character to this otherwise classic Scotch Whisky Sour.
History:
Created in November 2014 by yours truly (Simon Difford) at the Cabinet Room, London, England.
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