London Sour

Σερβίρεται σε:

Γαρνιτούρα:

Orange slice & mint sprig

Πώς φτιάχνεται:

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

Recipe contains the following allergens:

• Giffard Orgeat Syrup – Nuts

Αξιολόγηση:

Our thanks to Brent Evans for pointing us towards this tasty cocktail which he describes as "Scotch whisky blended with fresh oranges, lemons and a whisper of almond." We tried with egg white, usually our preference in a sour, but prefer this one without the resulting foam. We also found upping the orange juice and serving long preferable.

Ιστορία:

Adapted from a recipe created by Trader Vic himself for the opening of the Hyde Park Hilton, London branch of his eponymous restaurant chain in 1963. This cocktail features in his 1972 Trader Vic's Bartender's Guide.

London Sour
½ Orange
½ Lemon
1 dash rock candy syrup
1 dash orgeat
2 ounces scotch
Squeeze orange juice into 10-ounce double old fashioned glass over half scoop shaved ice; save orange shell. Squeeze lemon juice into glass; drop in spent shell. Add syrup, orgeat, and scotch. Add shaved ice to fill glass ¾ full. Shake. Decorate with fresh mint and with American and British flag sticks on orange shell.

Victor J. Bergeron, 1972

More cocktails by Victor Bergeron

Nutrition:

202 θερμίδες

Alcohol content:

• 1.3 standard drinks
• 11.03% alc./vol. (22.06° proof)
• 17.6 grams of pure alcohol