Borders Whisky Sour

  • Units: 2
  • Served in: Lowball glass
  • Total time: 10 minutes


  • 50ml1.7 fl. oz (2 Measures) Borders highland single grain Scotch whisky
  • 30mll1 fl. oz (1 Measure) fresh lemon juice
  • 2 chunks of fresh pineapple
  • 20ml/¾ fl. oz Gomme syrup
  • A couple of splashes of grapefruit bitters
  • Ice cubes
  • Lemon peel garnish
Borders Whisky Sour

As true whisky-lovers know, whisky is not just a comforting, curative, toddy for a cold Autumn day. The classic Whisky Sour makes the perfect antidote to hot summer days; a simple drink to whip up it can be easily to make at home and is a vessel for invention. As our American friends enjoy National Whisky Sours day on 25th August we have put together some of the best whisky sours from those in the know. 

Award-winning new whisky brand, R&B Distillers has put its stamp on this classic. Their recipe showcases R&B's single grain whisky, muddled with fresh pineapple and topped with grapefruit bitters to give this simple tipple a zingy twist.


  1. Add pineapple chunks to a cocktail shaker with Gomme syrup and use a muddling stick to dissolve into a puree.
  2. Add lemon juice, grapefruit bitters, whisky and ice and stir to desired dilution. 
  3. Strain into a glass over ice.
  4. Garnish with lemon peel and serve.
Whisky stored in barrels gradually evaporates at an approximate rate of 2% a year. This is referred to as the famous ‘angels’ share’.

Please note that the units field is an estimation, and will vary depending on the type and quantity of alcohol used. Please drink responsibly and legally.

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