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London Sour
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...
David Brockley
17th December 2021 at 15:21
Simon - can you expand on your reasoning for frequently splitting your orgeat with plain simple syrup? It seems counterintuitive. I honestly can't taste the orgeat in such small quantities. Why not just have 10ml of orgeat since it's essentially flavoured simple? Seems unlikely to bully anything.
27th December 2023 at 03:19
haha i feel the same way, typical trade vic, no simple syrup on any orgeat cocktails for me, specially on my mai tais
17th December 2021 at 16:40
I was led by Trader Vic's original recipe which calls for orgeat and "rock candy syrup" (rich 2:1 sugar syrup). I've added his recipe above for reference.
13th November 2021 at 01:31
Didn't have any blended scotch whisky around, so used single malt. 12 year aberlour. Enjoyed it. Will try this with a blended to see what difference it makes!
21st September 2024 at 20:13
I used Finlaggan's old reserve and I found it a bit too characteristic for the cocktail..that was a peaty Islay though, I guess a Speyside or a blended would be more mellow and let other flavors come through better
8th September 2021 at 01:42
Like this exactly as written. Our oranges are always a bit sweet, but the drink was great. I could have left out the sugar syrup, but it is always dependent on the sweetness of the orange juice.
15th November 2020 at 20:36
Very nice - we juice our fruit whole which gives a bit of a bitter kick to it
9th November 2020 at 22:46
A gorgeous sweet, sour, and smokey with the addition of Irish whiskey. Next time, I'll follow Luca's suggestion and up the orgeat.
16th July 2020 at 18:27
Tried a London Sour tonight with my wife. We both liked it very much. I added a little bit extra orgeat syrup as I love that almond taste. Great for a warm summer evening! Thanks Simon for sharing.
7th January 2023 at 12:06
I concur with you, verbatim. There is an interesting malty beginning, then mostly orange juice with that almond backnote which is so appealing. Made it tall as per Difford's Guide's recipe.
16th July 2020 at 19:46
Indeed, thanks for sharing Luca.