Name: Smoked Salty Sour
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Whisk(e)y - Scotch whisky (blended); 30 ml Whisk(e)y - Peated whisk(e)y; 15 ml Chartreuse Green; 30 ml Lemon juice (freshly squeezed); 15 ml Demerara/Muscovado/brown sugar syrup (2 sugar:1 water); 1 Peychaud's / Creole bitters; 1 Salt (sea salt); 15 ml Egg white (pasteurised)

Serve in an

Old-fashioned glass

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into ice-filled glass.

1 fl oz	Blended Scotch whisky
1 fl oz	Caisteal Chamuis peated scotch whisky
1/2 fl oz	Green Chartreuse (or alternative herbal liqueur)
1 fl oz	Lemon juice (freshly squeezed)
1/2 fl oz	Demerara/Muscovado/brown sugar syrup (2 sugar:1 water)
1 dash	Peychaud's or other Creole-style bitters
1 pinch	Salt (sea salt)
1/2 fl oz	Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Egg white (pasteurised) – Eggs

View readers' comments

Review:

Salty Islay peaty malt and Green Chartreuse influence this Scotch whisky sour.

History:

Adapted from a drink created in 2014 by Dennis Wolf at Bar Raclette, Puerto Rico.

More cocktails by Dennis Wolf

Alcohol content:

1.8 standard drinks
18.57% alc./vol. (37.14° proof)
25.1 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.