Sour Cocktails

23 October 2018
Although its exact history is unclear, the first printed record of the Whisky Sour is said to have featured in 1862 in Jerry Thomas’ “The Bartender’s Guide”, although the recipe likely dates back much earlier...
Still hugely popular centuries after its inception, its three-pillar construction of base spirit, sugar and citrus provides the template for countless classic cocktails and continues to inspire countless modern interpretations, although it is the simple Whisky Sour that remains the most popular.
Hennessy Sour Recipes
- Classic
- Blueberry Maple
- Stinger

Classic
Hennessy Sour
- 50 mL Hennessy V.S.O.P
- 15 mL lemon juice
- 15 mL lime juice
- 30 mL simple syrup
- Garnish: a handful of blueberries and a sprig of mint
- Glass: lowball glass
Add all liquid to a shaker tin with ice and shake until chilled, strain into a rocks glass with ice and garnish with a lemon twist.

Blueberry Maple
Hennessy Blueberry Maple Sour
- 50 mL Hennessy V.S
- 15 mL lemon juice
- 15 mL lime juice
- 15 mL pure maple syrup
- 7.5 mL St Germaine
- Garnish: a handful of blueberries and a sprig of mint
- Glass: lowball glass
Take a handful of blueberries and muddle them in a shaker tin, add all liquids with ice and shake until well chilled.
Take a hawthorn strainer and strain over ice into a rocks glass, garnish with a few blueberries and a mint sprig.
Garnish with a handful of blueberries and a sprig of mint.

Stinger
Hennessy Stinger Sour
- 60 mL Hennessy V.S
- 30 mL Crème de Menthe
- 7.5 mL oz Simple Syrup
- 15 mL Fresh Squeezed Lime Juice
- 1 egg white
- Garnish: mint leaf
- Glass: large wine glass
Add all ingredients to a mixing tin without ice, dry shake, add ice and shake again to chill.
Strain into a large wine glass and garnish with fresh mint leaf.
Hennessy Fruit Sour Recipes
- Cranberry
- Pineapple
- Cherry Blossom

Cranberry
Hennessy Cranberry Sour
- 50 mL Hennessy
- 50 mL Cranberry Juice
- 50 mL Sour Mix
- 30 mL simple syrup
- Garnish: lemon wedge
- Glass: lowball glass
Add all ingredients to a shaker tin with ice, shake and strain into a rocks glass with ice, garnish with a lemon wedge.

Pineapple
Hennessy Pineapple Sour
- 50 mL Hennessy V.S
- 50 mL Pineapple Juice
- 50 mL Sour Mix
- Garnish: lime wedge
- Glass: lowball glass
Add all ingredients to a shaker tin with ice, shake and strain into a rocks glass with ice, garnish with a lime wedge.

Cherry Blossom
Hennessy Cherry Blossom Sour
- 50 mL Hennessy V.S
- 1 Dash of Cherry bitters
- 20 mL Yuzu Juice
- 15 mL Fresh pink grapefruit juice
- 15 mL Fresh orange juice
- 15 mL Fresh orange juice
- Garnish: sour cherry
- Glass: lowball glass
Add all ingredients to a mixing tin without ice, dry shake, add ice and shake again to chill.
Strain into a large wine glass and garnish with fresh mint leaf.
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Belvedere Sour Recipes
- Bitter
- Classic

Bitter
Belvedere Bitter Sour
- 30 mL Belvedere Vodka
- 30 mL Aperol
- 20 mL Fresh Lemon Juice
- 20 mL Simple Syrup
- 1 Egg White
- Garnish: brandied cherry
- Glass: coupe glass
Add all ingredients to a shaker without ice and dry shake to froth egg white.
Add ice and shake for a second time. Strain into a coupe glass and garnish with a brandied cherry.

Classic
Belvedere Classic Sour
- 50 mL Belvedere Wild Berry
- 20 mL Lemon Juice
- 15 mL simple syrup
- Dash egg white
- Garnish: lemon twist
- Glass: lowball glass
Combine all ingredients and dry shake to emulsify egg white.
Add ice and shake vigorously. Fine strain over fresh ice into a rocks glass.
Garnish with a lemon twist and discard.
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Glenmorangie Sour Recipes
- Matheson's
- Art of the Cask

Matheson's
Glenmorangie Matheson's Sour
- 50 mL Glenmorangie The Original
- 25 mL freshly squeezed lemon juice
- 10 mL elderflower cordial
- 10 mL orgeat syrup
- 1 dash bitters
- Garnish: flamed orange zest
- Glass: coupe glass
Shake all the ingredients with cubed ice in a cocktail shaker, double strain into a glass and finish with flamed orange zest.

Art of the Cask
Glenmorangie Art of the Cask Sour
- 37.5 mL Glenmorangie Lasanta
- 12.5 mL Bénédictine
- 20 mL freshly squeezed lemon juice
- 10 mL sugar syrup
- 1 dash Angostura Bitters
- 1 dash pasteurised egg white
- Garnish: orange twist
- Glass: coupe glass
Pour all the ingredients into a shaker, fill with cubed ice and shake rapidly.
Then double strain into a glass and finish with an orange twist.
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Ardbeg Sour Recipes

Smokey
Smokey Sour
- 50 mL Ardbeg 10 Years Old whisky
- 25 mL fresh lemon juice
- 25 mL simple syrup
- Bitters
- 1 egg white (optional)
- Garnish: cherry or orange slice
- Glass: lowball glass
Pour ingredients into a shaker, fill with ice and shake for 10 seconds (if using the egg white, give it a little extra muscle and a little extra time).
Strain into a chilled cocktail glass, or into an ice-filled old fashioned/rocks glass.
Garnish with a cherry, a slice of orange, or both, or nothing at all.