Smoked Salty Sour
-
Smoked Salty Sour
Serve in an Old-fashioned glass
| 1 oz | Blended Scotch whisky |
| 1 oz | Torabhaig Peated Single Malt Whisky |
| 1⁄2 oz | Green Chartreuse (or alternative herbal liqueur) |
| 1 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
| 1 dash | Peychaud's or other Creole-style bitters |
| 1 pinch | Salt (sea salt) |
| 1⁄2 oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into ice-filled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Cocktail of the day:
14th March 2025 is Potato Chip Day / Crisps Day
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.
Alcohol content:
- 1.8 standard drinks
- 18.56% alc./vol. (18.56° 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.
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Peychauds not needed perhaps a chocolate bitters instead to fight for attention