Whiskey Sour Burbon Cocktail 100ml
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The Whisky Sour was first mentioned in the seminal The Bartender’s Guide: How To Mix Drinks in 1862. Sailors of the Royal Navy had been drinking a very similar concoction for decades. Yet many give the credit for this whiskey-based version to intrepid Englishman Elliott Stubb. He ended up in Iquique, then a part of Peru. He opened a bar – what else? Mixed local limon de pica with whisky and sugar. And created an all-time classic.
Expertly mixed in Milan, Italy
- Bulleit Bourbon
- Organic Citric Acid
- Toschi Liquid Sugar
- 100ML/23% ABV
Step 1: Once your glass has been filled with ice, give your cocktail pack a quick shake.
Step 2: Simply pinch and tear the corner – no need to remove from the paper sleeve.
Step 3: Leave to stand for one minute and enjoy in good company.