Tommy D Sour
Dry shake ∙ 5 min ∙ 13.6% ABV ∙
A double-shaken whiskey sour built on blended Scotch and a float of peated single malt, balanced with lemon, sugar, and passion fruit purée. A billowing, silky foam gives way to bright tartness and tropical sweetness, with a smoky whisper lingering through the finish.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Dry shake (without ice) all ingredients: Blended Scotch whisky 50 mlLemon juice 30 mlSugar syrup 20 mlPassion fruit purée 20 mlPeated single malt whisky 5 mlEgg white 10 ml
- Add ice
- Shake with ice
- Fine strain into the ice-filled glass
- Garnish with a lemon twist
Tips
- Pre-chill the glass so the drink doesn't lose its chill before the fine strain finishes.
- Dry shake without ice first so the egg white fully aerates before dilution sets in.
- Shake hard on the second round to fully integrate the peated whisky float rather than letting it sit on top.
FAQ
What is a 3-2-1 whiskey sour?
A 3-2-1 whiskey sour is shorthand for the classic ratio of 3 parts whiskey, 2 parts lemon juice, and 1 part sugar syrup, shaken and strained. This build follows that same whiskey-lemon-sugar backbone but adds passion fruit purée, egg white, and a float of peated single malt on top of the blended Scotch base.
What is the formula for a sour cocktail?
The standard sour formula is a base spirit, citrus juice, and a sweetener, shaken and strained, often with egg white for texture. This one follows that structure with blended Scotch whisky as the spirit and lemon juice as the citrus, rounded out with passion fruit purée and a peated whisky float.
What's the secret to a perfect whiskey sour?
The key is balancing sour, sweet, and spirit so none dominates, and dry-shaking first if egg white is used so it aerates before ice dilutes the mix. In this build, that means shaking all ingredients without ice first, then again with ice, before fine-straining to keep the foam clean.
