Pastis Whisky Sour
A sour and herbal whiskey cocktail ∙ Dry shake ∙ 5 min ∙ 15.9% ABV ∙
The Pastis Whisky Sour is a double-shaken Scotch sour with lemon, sugar syrup, egg white, a splash of pastis, and optional Angostura bitters.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Blended Scotch whisky 50 mlPastis 10 mlLemon juice 25 mlSugar syrup 12 1/2 mlEgg white 15 mlAngostura aromatic bitters 3 dashes (opt.)
- Strain back into the shaker
- Dry shake (without ice)
- Fine strain into the ice-filled glass
- Garnish with a lemon wheel and a maraschino cherry on a skewer
Tips
- Keep the pastis to 10 ml; it should season the whisky and lemon, not make the drink taste of anise.
History
The Pastis Whisky Sour is a modern riff on the Whiskey Sour that adds a small measure of pastis, the anise-and-licorice French spirit, to a Scotch whisky sour with egg white. It keeps the whiskey-lemon-sugar structure and folds in pastis for a light anise note. It has no documented creator.
The Whiskey Sour itself has no credited creator either.
FAQ
How do you make a Whisky Sour?
For this version, shake the Scotch, pastis, lemon juice, sugar syrup, egg white, and optional Angostura with ice, strain back into the shaker, and dry shake without ice. Fine-strain over fresh ice and garnish with a lemon wheel and a maraschino cherry.
What alcohol is best for a Whiskey Sour?
Bourbon is the more common choice and brings more caramel sweetness. This recipe uses blended Scotch whisky, which is smoother and gentler, so the lemon and pastis come through more clearly.
What are some common mistakes when making a Whisky Sour?
Skipping the dry shake, which leaves the foam thin, and over-pouring the pastis, which buries the whisky and lemon instead of accenting them.
