Scotch Sour
A velvety, citrus-forward cocktail that tames scotch's intensity with fresh lemon and a luxurious egg white foam. The smoky backbone of scotch makes this sour variation stand apart from the rest.
Ingredients
- 2 oz Blended scotch whisky
- 0.8 oz Fresh lemon juice
- 0.8 oz Simple syrup
- 1 whole Egg white
- Angostura bitters (dashed on foam) (garnish) garnish
- lemon wheel (garnish) garnish
Pairs With
Pair with smoked salmon canapés or creamy Scottish culinary classics like haggis-stuffed mushrooms. The citrus brightness and velvety foam complement rich, umami-forward flavors beautifully.
Instructions
Add scotch, lemon juice, simple syrup, and egg white to a shaker without ice
Dry shake vigorously for 15 seconds to emulsify the egg white
Add ice to the shaker and shake hard for another 15 seconds
Double strain through a fine mesh strainer into a rocks glass over fresh ice
Dash Angostura bitters on top of the foam and drag a pick through to create a design
Garnish with a lemon wheel on the rim
Tips
The dry shake (without ice) is essential for building a thick, stable foam; do not skip this step Pasteurized egg whites in a carton work perfectly and eliminate any food safety concerns For an extra dimension, use a lightly peated scotch like Highland Park 12 to add subtle smoke beneath the citrus