London Sour

Difford's Guide
User Rating

Ingredients

Barware

Collins glass
Measuring jigger
Shaker
Strainer

Nutrition

176 calories

Bartender

London Sour image

Serve in

Collins glass

Garnish:

Orange slice & mint sprig

How to make:

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

2 fl oz Dewar's 12 Year Old Scotch whisky
2 1/2 fl oz Orange juice (freshly squeezed)
1/2 fl oz Lemon juice (freshly squeezed)
1/6 fl oz Giffard Orgeat Syrup
1/6 fl oz Giffard Sugar Cane Syrup
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Our comment:

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.

History:

Created by Trader Vic himself for the opening of the Hyde Park Hilton, London branch of his eponymous restaurant chain in 1963.

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