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Scotch Sour

Difford’s Guide
Discerning Drinkers (234)
Scotch Sour image
Measurements in:
Serves:
1
Ingredients
2 fl oz Blended Scotch whisky
1 fl oz Lemon juice (freshly squeezed)
2⁄3 fl oz Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
1⁄2 fl oz Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer
6 drop Difford's Bokers Bitters By Bob's Bitters (optional)
2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s (optional)

Read about cocktail measures and measuring

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How to make

Glass

Photographed in an UB Koto Old Fashioned 30cl

Prepare

  1. Select and pre-chill an OLD-FASHIONED GLASS.
  2. Prepare garnish of lemon and orange zest twists.

Method

  1. SHAKE all ingredients with ice and strain back into shaker.
  2. DRY SHAKE (without ice) to emulsify.
  3. FINE STRAIN into ice-filled glass.

Garnish

  1. Express lemon and orange zest twists over the cocktail and use as garnish.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
More cocktails with similar strength and taste profile

Health & Nutrition

Nutrition:

One serving of Scotch Sour contains 211 calories

Alcohol content:

  • 1.4 standard drinks
  • 14.13% alc./vol. (28.25° proof)
  • 19 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

  • Egg white (pasteurised) — Eggs

Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

History

See Whiskey Sour history

Review

This delicious cocktail is sadly often overlooked in favour of the bourbon-based Whiskey Sour.

Depending on the peatiness of the whisky, bitters aren't strictly necessary in a Scotch Sour. However, as David A. Embury says in his 1948 The Fine Art of Mixing Drinks, "Two dashes of Angostura to each drink constitute a pleasing addition to this drink. Lime juice may be used in place of lemon, but, to most tastes, lemon combines more pleasingly with whisky than does lime. Scotch or Irish may be used in place of rye or bourbon, but the smoky taste of Scotch does not combine pleasingly with citrus juices."

While I'm usually in full agreement with Embury, I vehemently disagree with his opinion regarding the pairing of peaty Scotch and citrus. And for evidence to back my argument, I call The Penicillin Cocktail. As for bitters in this sour, I prefer the complex, liquorice-led notes of Boker's Bitters to Angostura Aromatic Bitters.

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Makes a minimum of 12.5 cocktails.
Shipping and applicable tax calculated at checkout.


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Gallery

Comments & Discussion

Simon Sedgley Premium Member
We serve this, and all of our Sours, in a Coupe glass...nothing kills a Sour more quickly than dilution. And we include in the garnish a dash of Peychaud's Bitters...tasty and pretty.
score: 4
adrian lord
Agreed - looks better in a coupe to boot.
score: 2
Loïc Pierre
To my taste, excellent, even with a very basic whisky. A good way to make people that don't like whisky enjoy it.
score: 3
Peter M Premium Member
Should the `How to make` section include fine-straining given the egg?
score: 1
Simon Difford Verified User Premium Member
The foam from the egg will pass through the fine strainer, but the strainer will catch any curdled egg, and the chalaza and ensure the foam has a light texture.
score: 2
John Hinojos Premium Member
I think this is my favourite sour. Everything is perfectly balanced with the taste of the Scotch Whisky in the spotlight.
Not sure why, but this did turn out to more foam than the other sours we have mixed.
Definitely a perfect cocktail for any time and any season.
score: 6
Andre Derailleur Premium Member
Mine produced more foam with less egg white than my normal whiskey sour. I also agree with other comments (and Simons) that with a Smokey whiskey there is no need for bitters. Finally, with aged liquors (rum, whiskey, brandy, etc) I prefer Peychaud bitters ver anga stour a.
score: 1
Martyn Conlon
I love this cocktail, probably my favourite and often my go to. I like to make it with Laphroaig.
score: 2
Chris Dimal
Really good. Proud of myself for being able to get the foam this time as well! Used Chivas Regal 12 Year Old!
score: 2
Chris Dimal
Made it with our cheaper William Lawson's. While it had a strange tang at the start, the egg white still renders it as a luxuriant drink with a nice sour balance.
score: 1
Asher Günther
No bitters at all?
score: 1
Simon Difford Verified User Premium Member
Not traditionally but down to personal taste. I've added a quote from Embury recommending 3 dashes of Angostura.
score: 1
Bertrand Péraut
The whisky sour (with bourbon) has three dashes of Angostura bitters in its recipe. However, David Embury suggests that Peychaud combines better than Angostura with scotch (in his recipe of the Bobby Burns). So, I tried adding three dashes of Peychaud in a Scotch Sour. You should try it too, in my opinion... ;-)
This cocktail is also great without any bitters.
score: 2
Memo Kare
I made the same formula with Bourbon. It was tasty
score: 0

View 9 comments and discussion

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Difford’s Shop logo
$2.41 per cocktail*

Makes a minimum of 12.5 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

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