Scotch • Sour

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It may not be quite as effective as its namesake antibiotic, but this cocktail is certainly curative, especially after a long day of work. The recipe, a blend of ginger, honey, lemon and scotch, is a spicy take on a classic Whiskey Sour created by New York City bartender Sam Ross in 2005. Since then, it’s taken on a life of its own, becoming something of a modern classic and inspiring riffs with rum, tequila and gin. While Ross’s original recipe called for a ginger-honey syrup, muddling ginger directly into the cocktail is an effective shortcut that ensures a bright punch of flavor.

The Essentials

ginger root
blended scotch
lemon juice
The Details


2 to 3 slices ginger root
2 oz blended scotch
.75 oz lemon juice
.25 oz Islay scotch
Candied ginger


  • In a shaker, muddle the fresh ginger. Add the blended scotch, lemon juice and honey syrup and fill shaker with ice.
  • Shake, and fine strain into a rocks glass filled with fresh ice.
  • Float the Islay scotch on top of the drink and garnish with candied ginger.

Whiskey Dry Easy
Cameron’s Kick

No one knows who Cameron was or why he or she needed a kick, but we’re sure glad someone stepped in and gave them one in the form of this supremely odd but delicious cocktail. A strange mix of scotch, Irish whiskey, orgeat and lemon juice, the drink originally appeared in print in Harry MacElhorn’s Harry’s ABC of Mixing Cocktails