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 |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
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:
- 2 standard drinks
- 20.37% alc./vol. (40.74° proof)
- 27.6 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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