Does your summer drink need a little texture? Turns out, you can make a classic cocktail recipe foamy in a multitude of ways. Best, it’s not an overly complicated endeavor and the results are delicious.
This recipe is timed nicely, as National Whiskey Sour Day is coming up on August 25th. It’s the work of Scottish brand Monkey Shoulder. And there’s even a version involving aquafaba, the liquid leftover from cooking chickpeas that helps create the foamy texture.
We suggest playing around with the ingredients a bit. In other words, try a few different flavors of your favorite jam or consider changing up the bitters. With Monkey Shoulder Whisky at the core of the drink, you know you’re gonna get appealing notes like ginger and vanilla.
This is a nice option for both whiskey newbies and enthusiasts alike. Those who down dabble that much in the brown liquors will appreciate the approachability. Those who are really into the stuff will like the nuance involved and might even consider playing around with the type of bitters in the picture.
Read on for the full recipe.
Monkey Jam Sour
This drink comes to us from Kevin Haxho, the U.S. brand ambassador for Monkey Shoulder Whisky. We like it a number of reasons, from the foamy nature (a current cocktail trend) to the fact that the recipe comes in ratio form, making it all the easier to batch out as a large format cocktail. As always, use fresh citrus.
Ingredients:
- 2 1/2 parts Monkey Shoulder Whisky
- 1 part lemon juice
- 2 tablespoon jam or marmalade
- 1 dash orange bitters
- 1 egg white or 2 tablespoons aquafaba
Method:
- Add all ingredients to a shaker, add fresh ice and shake.
- Strain into an ice-filled glass.
