EVR's Whiskey Sour Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
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Wes Rowe

Two whiskeys (Irish and single-malt Scotch) come together in this rich sour from Orson Salicetti of EVR in New York. We adapted the recipe slightly to our taste. Salicetti uses a housemade winter spice reduction to add depth, but you can substitute Angostura. If you like your cocktails tart, you may want to add a bit more lime.

Recipe Details

EVR's Whiskey Sour Recipe

Active 5 mins
Total 5 mins
Serves 1 serving

Ingredients

For the Agave Sour Mix:

  • 2 ounces fresh juice from about 2 limes

  • 1 ounce agave nectar

For the Cocktail:

  • 1 1/2 ounces Jameson Irish whiskey

  • 1/2 ounce single-malt Scotch

  • 1/4 ounce Pimm's

  • 1 ounce agave sour mix

  • 3 dashes Angostura bitters

  • Garnish: orange twist

Directions

  1. For the Agave Sour Mix: Mix lime juice and agave nectar until dissolved.

  2. For Each Cocktail: Add Irish whiskey and Scotch to a mixing glass filled with ice. Add Pimm's, agave sour mix, and Angostura. Shake until well chilled, about 15 seconds. Strain into a coupe glass, garnish with orange twist, and serve.

Special Equipment

Cocktail shaker and strainer

Nutrition Facts (per serving)
171Calories
0gFat
9gCarbs
0gProtein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories171
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrate 9g3%
Dietary Fiber 0g1%
Total Sugars 7g
Protein 0g
Vitamin C 9mg43%
Calcium 4mg0%
Iron 0mg0%
Potassium 26mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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