As true whisky-lovers know, whisky is not just a comforting, curative, toddy for a cold Autumn day. The classic Whisky Sour makes the perfect antidote to hot summer days; a simple drink to whip up it can be easily to make at home and is a vessel for invention. As our American friends enjoy National Whisky Sours day on 25th August we have put together some of the best whisky sours from those in the know.

Award-winning new whisky brand, R&B Distillers has put its stamp on this classic. Their recipe showcases R&B’s single grain whisky, muddled with fresh pineapple and topped with grapefruit bitters to give this simple tipple a zingy twist.

The Gallery in West Hampstead has whittled their 101 strong whisky menu down to create Sweet & Sour cocktail menu. The sour spectrum ranges from the Smokey with Laphroig & Monkey Shoulder to the spicy cardamom-infused Rittenhouse Rye sour.

New opening TRADE UNION in Wapping keeps things simple and elegant. Their classic whisky sour is made with Jim Beam Double Oak and topped in traditional style with a cherry and a lemon slice.

R&B Distillers 

Borders Sour

Ingredients:

50ml Borders highland single grain Scotch whisky

30ml fresh lemon juice

2 chunks of fresh pineapple

20ml Gomme syrup

A couple of splashes of grapefruit bitters

Ice cubes

Lemon peel garnish

Method:

1. Add pineapple chunks to a cocktail shaker with Gomme syrup and use a muddling stick to dissolve into a puree.
2. Add lemon juice, grapefruit bitters, whisky and ice and stir to desired dilution.
3. Strain into a glass over ice.
4. Garnish with lemon peel and serve.

TRADE UNION

Ingredients:

50ml Jim Beam Double Oak

25ml lemon juice

15ml Gomme

2 dash angastorra

Method:

Add gomme and lemon juice to boston. Add Jim Beam Double Oak and 2 dashes of angastora bitters and egg white. Shake over ice. Pour over cubed ice and garnish with a cherry and lemon slice