Stout Whiskey Sour
A sour, citrus and bubbly whiskey cocktail ∙ Shake ∙ 3 min ∙ 13.8% ABV ∙
The Stout Whiskey Sour is an Irish whiskey sour of lemon juice and sugar syrup, shaken, strained over ice and finished with a float of stout.
Ingredients
1
Servings
Instructions for 1 serving
- Pre-chill a glass
- Shake the first 3 ingredients with ice: Irish whiskey 60 mlLemon juice 30 mlSugar syrup 20 ml
- Strain into the ice-filled glass
- Float Stout beer 20 ml
Tips
- Pick a dry, roasty stout over a sweet one; the 20 ml of sugar syrup already sweetens the drink.
History
The Stout Whiskey Sour floats stout beer on a classic Whiskey Sour of whiskey, lemon, and sugar, giving the drink a darker color and a roasted, malty depth. It is a modern bartender's tweak with no documented creator, bar, or date.
The float itself is not a new idea: in the later 19th century, bartenders were already floating red wine on the Whiskey Sour, a variant known as the Continental Sour or the New York Sour.
FAQ
What are some common mistakes when making a Whiskey Sour?
With a Stout Whiskey Sour, the most common mistake is shaking the stout with everything else, which flattens it and muddies the float. Shake only the whiskey, lemon juice, and sugar syrup with ice, strain into the ice-filled glass, then float the stout on top. Under-shaking also leaves the sour thin and warm.
What alcohol is best for a Whiskey Sour?
This recipe uses Irish whiskey, which is lighter and smoother than bourbon or rye and lets the lemon and the stout float come through clearly. Bourbon brings more caramel sweetness and rye more spice.
