Big Peat Smoky Sour: Winter Sunshine in a Glass

Wednesday, 05 November 2025 at 17:03

Never miss whisky news, reviews, and new releases again.

It’s getting colder outside, and that means a warming, smoky whisky becomes ever more tempting on the palate. Looking for something that truly warms you up, yet still carries the vibe of a summery cocktail? Then you won’t want to miss our cocktail of the month: the Big Peat Smoky Sour.

FAQ

Is there an alternative to egg white in a Whisky Sour?
Yes. You can use aquafaba.
What’s the best whisky for a Whisky Sour?
There isn’t one. You can use any whisky you like, depending on your taste. Bourbon is common, but in this recipe we’re using Big Peat.
What is Big Peat whisky?
A blended Islay Scotch with a warming, smoky character.

Read also

What happens when you take the peat smoke from Islay’s shores and shake it into a refreshing cocktail? You get a wonderful winter recipe that warms you up while evoking sunny summer days.

November brings typically Scottish weather: changeable, with rain and the occasional burst of sunshine. Time for a cocktail to sip by the fire in a cozy sweater—and that’s exactly what the Big Peat Smoky Sour is.

What do you need for the Big Peat Smoky Sour?

To make the Big Peat Smoky Sour whisky cocktail, you’ll need the following ingredients:

50 ml Big Peat Islay Blended Malt Scotch Whisky
25 ml fresh lemon juice
25 ml simple syrup
3 dashes Peychaud's Bitters
1 egg white
Lemon wheel (for garnish)

Set out a nice Old Fashioned glass or a tumbler with some ice, plus a cocktail shaker.

How do you make the Big Peat Smoky Sour, our cocktail of the month?

Once you’ve got everything for the Big Peat Smoky Sour, it’s time to get mixing.

Add some ice to your Old Fashioned glass to chill it.

Meanwhile, take the cocktail shaker and add the lemon juice, simple syrup, bitters, and Big Peat whisky.

To separate an egg white, crack the egg gently and pass the yolk back and forth between the shell halves over a glass. The egg white will fall into the glass while the yolk stays in the shell. You won’t need the yolk for this cocktail.

Add the egg white to the shaker as well.

Seal the shaker and dry shake vigorously to combine and foam.

Add ice to the shaker and shake again. This time, shake until a frosty layer forms on the outside.

Strain into your Old Fashioned glass (without the ice) and garnish with a lemon wheel.

Once you’ve done that, you’re ready to enjoy a delicious winter twist on the classic Whisky Sour. Savor the Big Peat Smoky Sour, our cocktail of the month.