Mixologist: Laphroaig Whisky Sour

Move over, bourbon: we want a whisky sour that tastes like a rock weathered by the Atlantic. Although we actually still need bourbon in this sour. Because two whiskies are better than one.

The key to a good sour is to dry shake; that is, shake the ingredients together without ice first so the egg whites properly emulsify. Then add ice and shake again.


1 oz. Laphroaig Quarter Cask
1 oz. Knob Creek Straight Bourbon
.75 oz. lemon juice
.75 oz. simple syrup
2 dashes aromatic bitters
1 egg white


Pour all ingredients into a Boston shaker and shake dry for ten seconds. Add ice and shake again, until cold. Strain into a highball glass and serve neat.



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