They say the Whisky Sour has been around since 1870 so it’s definitely earned its right as a vintage classic.  Created the same way as it was back then, the lemon rounds off the whisky and gives it an edgy sharpness.

To give it a go at home, you’ll need:


A shaker

A strainer

A short glass

The ingredients

50ml Monkey Shoulder
12.5ml sugar syrup
12.5ml lemon
25ml egg white
3 dash bitters
Cherry garnish


The method

Add all ingredients, except the ice into the shaker and shake for about 10 seconds. Add in the cubed ice and shake it (like a polaroid picture) for another 10 seconds.

Strain over fresh ice into a glass and pop a cherry on top, if you’re feeling fancy.

Find out more about the stories behind the cocktails on our menu (and taste them, it’s what we’re really all here for isn’t it?) by booking in to one of our masterclasses today.

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