My-Key's Whiskey Sour Riff

Name: My-Key's Whiskey Sour Riff
Ingredients: 2 oz Monkey Shoulder Scotch; 1/2 oz Giffard Apricot Liqueur; 3/4 Lemon Juice; 3/4 oz Lawson's Finest Sip Of Sunshine IPA Syrup; 4 ea Mint Leaves; 1 ea Egg White

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By Mike Vander Horn

Submitted on: May 17, 2022

Communal

Advanced Palate

My good friend @cocktails_with_mike posted this whiskey sour riff recently and I knew I wanted to make it since I had IPA syrup hanging around. I get caught up making my own recipes up but sometimes I gotta give my favorite mixologists drinks a fair shake. This one is perfect, the mint and apricot flavors pairing super well with the beer syrup and scotch (Mikey used an IPA cask finished single malt, which I’m sure was even more incredible). This is a perfect sour with fruit hops and herb notes t...

Ingredients

2 oz
Monkey Shoulder Scotch

1/2 oz
Giffard Apricot Liqueur

3/4
Lemon Juice

3/4 oz
Lawson's Finest Sip Of Sunshine IPA Syrup

4 ea
Mint Leaves

1 ea
Egg White

Instructions

Garnish

Angostura Bitters

Build

Dry Shake

Glass

Coupe

Estimated strength

About 23% ABV (estimate)

By Mike Vander Horn

Mixologist

I hope to see my creations out in the wild!

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Add mint and syrup to shaker tin and muddle gently. Add remaining ingredients with ice and shake well. Strain back into tin and dry shake hard. Double strain into a coupe glass. Garnish with Angostura Bitters. IPA Syrup: Pour 300g of IPA into a pot and reduce for about 10 minutes. Add equal weight sugar and stir to combine. Strain into a clean container and store in fridge for up to 3 weeks

Editor's Note

IPA-reduction syrup adds a resinous, hop-forward bitterness to this scotch sour. Apricot liqueur and fresh mint bridge the gap between malt and hops for a balanced, complex finish.