Scotch Sour
The Scotch Sour: A Scottish Take on the Whiskey Sour
The Scotch Sour emerged as a variation of the classic Whiskey Sour, which dates back to the 1860s. While the original whiskey sour typically used American bourbon or rye, bartenders began substituting Scotch whisky in the late 19th century as the spirit gained popularity in American bars, according to Liquor.com.
The cocktail follows the traditional sour template of spirit, citrus, and sweetener. Using Scotch instead of American whiskey creates a different flavor profile, with the Scotch's malt character and subtle smokiness replacing bourbon's vanilla and caramel notes, as noted in Difford's Guide.
The Scotch Sour has remained a staple throughout cocktail history, though it never achieved the same widespread popularity as the bourbon-based version. Many recipes include egg white for added texture and foam, creating a silkier mouthfeel that softens Scotch's edges.
The drink appeals to drinkers who enjoy classic sours but prefer Scotch's complexity. The cocktail showcases how the sour template adapts to different base spirits while maintaining its essential balance of tart, sweet, and strong elements.
RECIPE:
2 oz Scotch whisky
3/4 oz fresh lemon juice
1/2 oz simple syrup
1 egg white (optional)
Lemon wheel and cherry for garnish
Method:
Add Scotch, lemon juice, simple syrup, and egg white (if using) to a shaker.
If using egg white, dry shake for 15 seconds first.
Add ice and shake vigorously until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with lemon wheel and cherry.