Vetiver Whisky Sour

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Vetiver Gris Espuma on top
• ABV: 21%

Ingredients

• Lemon juice (freshly squeezed) — ⅔ oz (20 ml)
• Giffard Sugar Cane Syrup (Sirop Sucre de Canne) — ¼ oz (5 ml)
• Dewar's 12 Year Old 'The Ancestor' blended Scotch whisky — 2 oz (60 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Fine strain into chilled coupe glass.
3. Add Vetiver Gris Espuma on top.

A cocktail with whisky and vetiver notes.

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