Sour mixes are the easy way out. This is the 19th Century way to make a whiskey sour, and it still stands tall over 200 years later. The key is to find the right balance of citrus and sugar, but if you follow the recipe you’re in good hands.


Ingredients

  • 50ml of Jameson Black Barrel
  • 25ml of freshly-squeezed lemon juice
  • 15ml of sugar syru
  • 15ml of egg white
  • 3 dashs of bitters

Method

  • Pour ingredients into a cocktail shake
  • Fill with ice and shake well
  • Strain into a chilled cocktail glass
  • Garnish with a cherry and lemon twist
  • This method let’s the whiskey do the talking


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