The Smokey Sour
The Whisky Sour. Not the most complex of cocktails made with ingredients you very well may just have lying around in the kitchen. Don't be fooled. This wolf in sheep's clothing has all the oomph you could ever want with a finish to remember. I've heard all the arguments before about not mixing good whisky into a cocktail because you can't taste it - this is why I love using Southern Islay Scotch. It would take something other worldly to mask the taste of the mighty Ardbeg used in this cocktail.
You will need: Ardbeg 10; 1/2 medium lemon; 1 1/2 Demerara sugar cube; 1 egg; cocktail shaker; chilled rocks glass filled with ice.
Step 1: Squeeze the juice from half a lemon into a small bowl over the sugar cubes. Mash until sugar is dissolved.
Step 2: Separate egg and put the white and put into cocktail shaker.
Step 3: Put 50ml of Ardbeg 10 into the cocktail shaker along with the sugar and lemon. Shake vigorously for about 15 seconds.
Step 4: Open the shaker and add ice. Shake again for 5-10 seconds.
Step 5: Pour into glass and enjoy.
The first shake with no ice is called a 'dry-shake' which will break the protein in the egg white ensuring that it is fully incorporated with the other ingredients. The ice then adds a small amount of water on the second shake and chills the mixture.
The taste is unbelievable. The lemon leads with a sourness that has been tempered by the sugar to give a satisfying tang. The initial sour sensation slowly gives way to the Ardbeg's smoke which lingers at the back of the palate. Whisky is often lost when put into a cocktail but this one is a Trojan Horse - the whisky hides behind the lemon up to the point you think it isn't coming but then it rises as if from nowhere to leave an amazing finish.
You can garnish with a cherry or lemon swath. I don't think this one needs any garnish if I’m honest - let the taste speak for itself.