Tying in with National Whisky Sours Day having taken place in America this week, as well as record breaking temperatures here in the UK – this week’s featured cocktail recipe is most fitting.
New Scottish brand R&B Distillers’ take on the class Whisky Sour is the perfect antidote to the blistering heat. An incredibly simple concoction, the ‘Borders Sour’ showcases R&B’s Borders highland single grain Scotch whisky, combined with fresh lemon, pineapple, Gomme syrup and grapefruit bitters.
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
To Garnish
Lemon peel garnish
Method
Add pineapple chunks to a cocktail shaker with Gomme syrup and use a muddling stick to dissolve into a puree.
Add lemon juice, grapefruit bitters, whisky and ice and stir to desired dilution.
Strain into a glass over ice.
Garnish with lemon peel and serve.
Further information on R&B Distillers can be found at rbdistillers.com.
Ingredients
- 50 ml Borders highland single grain Scotch whisky
- 30 ml fresh lemon juice
- 2 chunks of fresh pineapple
- 20 ml Gomme syrup
- A couple of splashes of grapefruit bitters
- Ice cubes
To Garnish
- Lemon peel garnish
Instructions
- Add pineapple chunks to a cocktail shaker with Gomme syrup and use a muddling stick to dissolve into a puree
- Add lemon juice, grapefruit bitters, whisky and ice and stir to desired dilution
- Strain into a glass over ice
- Garnish with lemon peel and serve
