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All cocktails London Sour

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London Sour

Citrusy · Long drinks and highballs · Summer

4.2 189 ratings

Ingredients

2 oz Scotch whisky
2 1/2 oz Orange juice
1/2 oz Lemon juice
1/6 oz Orgeat syrup
1/6 oz Sugar syrup 'rich' (2:1)

How to make

Serve in a collins glass

Prepare

  1. 1 Select and pre-chill a COLLINS GLASS.
  2. 2 Prepare garnish of orange slice wheel and mint sprigs.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 STRAIN into ice-filled glass.

Garnish

  1. 5 Garnish with orange slice and mint sprigs bouquet.

Flavour profile

11.0% alc./vol. · 1.4 standard drinks · 202 calories

History

Thanks are extended to Brent Evans for bringing this appealing cocktail to attention. Evans describes it as "Scotch whisky blended with fresh oranges, lemons and a whisper of almond." Although egg white is typically favored for sours, it was found to be less desirable in this particular drink, as it creates unwanted foam. The preference was for an increased amount of orange juice, served long.

This cocktail originates from a recipe devised by Trader Vic himself. It was created for the 1963 opening of the Hyde Park Hilton, London branch of his restaurant chain, which bore his name. The drink can be found within the pages of his 1972 publication, Trader Vic's Bartender's Guide. London Sour ½ Orange ½ Lemon 1 dash rock candy syrup 1 dash orgeat 2 ounces scotch Into a 10-ounce double old fashioned glass, squeeze the juice from half an orange over a half scoop of shaved ice, reserving the orange shell. Squeeze the juice from half a lemon into the glass, then drop in the spent lemon shell. Add the rock candy syrup, orgeat, and scotch. Fill the glass three-quarters full with shaved ice. Shake the mixture. Garnish with fresh mint and place American and British flag sticks into the orange shell.

Created by Victor Bergeron A.K.A Trader Vic