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London Sour

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Serve in

Collins...
2 fl oz Dewar's 12 Year Old 'The Ancestor' blended Scotch whisky
2½ fl oz Freshly squeezed orange juice
½ fl oz Freshly squeezed lemon juice
⅙ fl oz Giffard Sirop de Orgeat (Almond) Syrup
⅙ fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
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How to make:

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

Garnish:

Orange slice & mint sprig

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.

Origin:

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

Nutrition:

176 Calories

Buy ingredients

Buy direct from The Whisky Exchange

£34.45
Makes this drink 11.67 times
£7.25
Makes this drink 200.00 times
This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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