Recipe: Big Peat's Islay Sour

Pete discovers a dress up trunk

Whisky Sour is a cocktail with an extraordinary state of duty. The recipe already appeared in the very first published cocktail book The Bon Vivant’s Companion or How to Mix drinks (1862)

The history of the Whisky Sour probably dates back to the era of the British Navy in the 18th century. Sailors mixed citrus juice with rum or gin to preserve it and to protect themselves from scurvy. Vitamin C was and after all still is the best medicine against it.

Ingredients

You don’t need a lot of them for Big Peat's Islay Sour!

For one cocktail

• 50 ml Big Peat whisky
• 20 ml fresh lime juice
• 20 ml maple syrup
• 2 – 3 mint leafs

Preparation

Preparation time: 3 - 5 minutes


Squeeze one or two limes.
Measure 20 ml and poor it in a cocktail shaker with 20 ml of maple syrup.
Add 50 ml of Big Peat Whisky, 2 or 3 freshly torn mint leaves and some crushed ice.

Shake, strain and serve in a classic cocktail glass.

Garnish with a leaf of mint and/or a slice of lime.

All done! The mint and lime were not added yet. Sorry!