Merlin’s Sour Recipes!
Perfect for when cocktail hour arrives...Merlin Griffiths is back with these delicious recipes for Single Malt Sours, Midori Sours and Amaretto Sours! All easily made!
Ingredients
Single Malt Sour
Using unwaxed organic lemon, egg white, bitters, aged single malt whisky, flamed orange twist
- 50ml 12yo Single Malt Scotch (but not an Islay one!)
- 25ml fresh lemon juice
- 20ml rich simple syrup (made 2 parts caster sugar to 1 part water, by weight not volume)
- 15ml/1 tbsp egg white
- 2 dashes Angostura Bitters
Midori Sour
Using organic lemon, yuzu juice, egg white, Midori and vodka, Griottine cherries
- 40ml Midori melon liqueur
- 20ml Quality vodka
- 25ml Yuzu and Lemon mix (half yuzu juice and half lemon juice mix)
- 15ml/1 tbsp egg white
- 1 dash Peychaud’s Bitters
- Griottine Cherries (or other top quality cocktail cherry)
Amaretto Sour
Using Meyer lemon, egg white, amaretto, bourbon, orange and Angostura bitters, lemon twist
- 40ml Amaretto di Saronno
- 20ml Good Kentucky Bourbon
- 25ml Meyer, lemon and orange mix (2 parts Meyer lemon juice, 2 parts fresh lemon juice, 1 part fresh squeezed orange juice)
- 15ml/1 tbsp egg white
- 1 dash each of Angostura Bitters and Orange Bitters
Method
Step One – Prepare
Gently wash all the citrus in warm water and dry with a clean cloth. Removing any pesticide, agricultural residue, wax etc that may have made their way onto the fruit. Likewise, wash the eggs, before splitting and reserving the whites.
Single Malt Sour
Shake all with ice, very well to create the mousse. Strain into an ice filled tumbler. Garnish with a large orange zest.
Midori Sour
Shake all with ice, very well to create the mousse. Strain into an ice filled tumbler. Garnish with 2 teaspoons of the cherry juice, and 3 cherries on a stick. Finish by adding a single dash of Peychaud’s bitters on top.
Amaretto Sour
Shake all with ice, very well to create the mousse. Strain into an ice filled tumbler. Garnish with a huge lemon zest twist.
Ingredients
Single Malt Sour
Using unwaxed organic lemon, egg white, bitters, aged single malt whisky, flamed orange twist
- 50ml 12yo Single Malt Scotch (but not an Islay one!)
- 25ml fresh lemon juice
- 20ml rich simple syrup (made 2 parts caster sugar to 1 part water, by weight not volume)
- 15ml/1 tbsp egg white
- 2 dashes Angostura Bitters
Midori Sour
Using organic lemon, yuzu juice, egg white, Midori and vodka, Griottine cherries
- 40ml Midori melon liqueur
- 20ml Quality vodka
- 25ml Yuzu and Lemon mix (half yuzu juice and half lemon juice mix)
- 15ml/1 tbsp egg white
- 1 dash Peychaud’s Bitters
- Griottine Cherries (or other top quality cocktail cherry)
Amaretto Sour
Using Meyer lemon, egg white, amaretto, bourbon, orange and Angostura bitters, lemon twist
- 40ml Amaretto di Saronno
- 20ml Good Kentucky Bourbon
- 25ml Meyer, lemon and orange mix (2 parts Meyer lemon juice, 2 parts fresh lemon juice, 1 part fresh squeezed orange juice)
- 15ml/1 tbsp egg white
- 1 dash each of Angostura Bitters and Orange Bitters
Method
Step One – Prepare
Gently wash all the citrus in warm water and dry with a clean cloth. Removing any pesticide, agricultural residue, wax etc that may have made their way onto the fruit. Likewise, wash the eggs, before splitting and reserving the whites.
Single Malt Sour
Shake all with ice, very well to create the mousse. Strain into an ice filled tumbler. Garnish with a large orange zest.
Midori Sour
Shake all with ice, very well to create the mousse. Strain into an ice filled tumbler. Garnish with 2 teaspoons of the cherry juice, and 3 cherries on a stick. Finish by adding a single dash of Peychaud’s bitters on top.
Amaretto Sour
Shake all with ice, very well to create the mousse. Strain into an ice filled tumbler. Garnish with a huge lemon zest twist.
