I’m publishing this recipe for 2 reasons:
- It’s really, really frigging delicious.
- Every time I’ve wanted to make one I’ve spent about 45 minutes trawling through Facebook, Twitter, Google, and so on trying to figure out where I found the recipe last time.
And since The Internet can’t currently index random bits of paper jammed into unidentified books, hopefully this gets indexed.
This is a variation on a Whisky Sour, concocted by all-round Splendid Fellow Mr Ryan Chetiyawardana and introduced to me during a demonstration at The Whisky Exchange Whisky Show a few years back.
It includes 2 of my very favourite things – rhubarb, and Clynelish 14.
Redhead Sour
- 50ml Clynelish 14 year old whisky
- 5ml Campari
- 3 dashes rhubarb bitters
- 25ml lemon juice
- 15ml sugar syrup
- 25ml egg white
Method: Put all ingredients into a cocktail shaker and dry shake (i.e. without ice). Half-fill shaker with cubed ice, shake, then double strain into a chilled cocktail glass. Garnish with an orange twist.
Then make another one.
Redhead Sour
