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Scotch Sour

This drink is sadly often overlooked in favour of the bourbon-based Whiskey Sour. Depending on the peatiness of the whisky, I don't tend to add bitters...
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Peter McCarthy’s Avatar Peter McCarthy
18th June at 22:57
Should the `How to make` section include fine-straining given the egg?
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Simon Difford’s Avatar Simon Difford
19th June 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.
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John Hinojos’ Avatar John Hinojos
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.
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Andre Derailleur’s Avatar Andre Derailleur
4th April 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.
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Martyn Conlon’s Avatar Martyn Conlon
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.
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Chris Dimal’s Avatar Chris Dimal
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!
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Chris Dimal’s Avatar Chris Dimal
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.
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Asher Günther’s Avatar Asher Günther
8th November 2022 at 03:05
No bitters at all?
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Simon Difford’s Avatar Simon Difford
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.
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Bertrand Péraut’s Avatar Bertrand Péraut
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.
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Memo Kare’s Avatar Memo Kare
27th June 2021 at 20:02
I made the same formula with Bourbon. It was tasty
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