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Scotch Sour
This delicious cocktail is sadly often overlooked in favour of the bourbon-based Whiskey Sour. Depending on the peatiness of the whisky, bitters aren't...
Simon Sedgley
20th August 2025 at 14:00
We serve this, and all of our Sours, in a Coupe glass...nothing kills a Sour more quickly than dilution. And we include in the garnish a dash of Peychaud's Bitters...tasty and pretty.
30th December 2024 at 17:02
To my taste, excellent, even with a very basic whisky. A good way to make people that don't like whisky enjoy it.
18th June 2024 at 22:57
Should the `How to make` section include fine-straining given the egg?
19th June 2024 at 08:14
The foam from the egg will pass through the fine strainer, but the strainer will catch any curdled egg, and the chalaza and ensure the foam has a light texture.
2nd August 2023 at 00:35
I think this is my favourite sour. Everything is perfectly balanced with the taste of the Scotch Whisky in the spotlight.
Not sure why, but this did turn out to more foam than the other sours we have mixed.
Definitely a perfect cocktail for any time and any season.
Not sure why, but this did turn out to more foam than the other sours we have mixed.
Definitely a perfect cocktail for any time and any season.
4th April 2024 at 13:57
Mine produced more foam with less egg white than my normal whiskey sour. I also agree with other comments (and Simons) that with a Smokey whiskey there is no need for bitters. Finally, with aged liquors (rum, whiskey, brandy, etc) I prefer Peychaud bitters ver anga stour a.
1st April 2023 at 18:40
I love this cocktail, probably my favourite and often my go to. I like to make it with Laphroaig.
30th November 2022 at 10:57
Really good. Proud of myself for being able to get the foam this time as well! Used Chivas Regal 12 Year Old!
9th January 2023 at 14:19
Made it with our cheaper William Lawson's. While it had a strange tang at the start, the egg white still renders it as a luxuriant drink with a nice sour balance.
8th November 2022 at 03:05
No bitters at all?
8th November 2022 at 10:18
Not traditionally but down to personal taste. I've added a quote from Embury recommending 3 dashes of Angostura.
29th July 2021 at 17:37
The whisky sour (with bourbon) has three dashes of Angostura bitters in its recipe. However, David Embury suggests that Peychaud combines better than Angostura with scotch (in his recipe of the Bobby Burns). So, I tried adding three dashes of Peychaud in a Scotch Sour. You should try it too, in my opinion... ;-)
This cocktail is also great without any bitters.
This cocktail is also great without any bitters.
27th June 2021 at 20:02
I made the same formula with Bourbon. It was tasty