Whiskey Cocktail Hour: Summer Nights Sour

With the warm weather in mind, I crafted a summer sour that combines the flavors of bright, fresh melon and malty grain-forward single malt Scotch whisky. Most cocktail drinkers are familiar with a classic whiskey sour, which combines spirit, sugar, and citrus to create quite possibly one of the most excellent things to drink in the world. A classic whiskey sour is not necessarily the easiest cocktail for the home bartender, but it is one that yields a delicious and impressive payout. I rarely shake up a whiskey sour at home just for sipping, but frequently make them when entertaining.

My Summer Nights Sour follows this recipe pretty closely, with a few slight tweaks to add some more refreshing summery notes. I’ve added fresh watermelon juice as well as tinkered with the acid ratio of the cocktail. While not a common pairing, I found that unpeated single malt Scotch whisky and watermelon juice get along swimmingly.

Summer Nights Sour

• 2oz single malt Scotch whisky, preferably with strong grain character (I used Bruichladdich’s Classic Laddie)
• 1oz fresh watermelon juice (I blended watermelon chunks together and strained through a sieve)
• 3/4oz fresh lemon juice
• 3/4oz simple syrup (more if you like a slightly sweeter drink)
• 1 egg white (approximately 3/4oz)
• 3 dashes Peychaud’s bitters

Instructions: Combine ingredients in a shaker tin. Dry shake (without ice) for about 8 seconds, or until foamed together. Add ice and shake until properly diluted, about another 8 seconds. Strain with a Hawthorne strainer and fine mesh strainer into a chilled glass and enjoy!