This Whisky Sour taps the depth and smokiness of two types of Scotch.
2 oz. blended Scotch whisky
1 oz. fresh lemon juice
1 oz. honey syrup (1:1)
1 oz. fresh egg white (pasteurized if you like)
Tools: shaker, strainer, fine strainer
Garnish: 5 drops of peated single malt Scotch whisky
Combine all the ingredients in a shaker and shake, without ice, until foamy. Add ice, shake again until chilled, then strain into a chilled glass. Garnish by adding several drops of peated scotch atop the drink’s foam.
Jenny Schwarz, Hopscotch, Oakland, California
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