The Butter Scotch Sour is a Sour made with butterscotch liqueur, not with Scotch Whisky. The name only borrows the English word for caramel candy. Fresh lemon juice cuts the sweetness, a small dash of maple syrup softens it, and egg white forms a dense foam over the drink. A hint of cinnamon on top ensures the liqueur tastes like a bar drink, not dessert sauce.
And this is what you need for the Butter Scotch Sour
5 cl butterscotch liqueur
3 cl lemon juice
1 cl maple syrup
1 egg white
Garnish: cinnamon
This is what matters
First, dry shake: 5 cl butterscotch liqueur, 3 cl lemon juice, 1 cl maple syrup and 1 egg white without ice for ten to twelve seconds until the shaker audibly becomes creamy. Then add ice cubes and shake vigorously again until the shaker frosts on the outside. Double strain into an ice-cold Coupe glass, without ice in the glass – otherwise the foam will collapse. Cinnamon is added only at the very end over the foam, a knife tip’s worth, never into the shaker. If you find the liqueur too sweet, stick to 3 cl lemon juice and do not exceed 1 cl maple syrup.
Variations
- Whiskey Sour — same Sour structure, but with Bourbon Whiskey instead of liqueur
- Pisco Sour — also with egg white, only with Pisco as the base
- New York Sour — Whiskey Sour with a red wine foam – if you like the foam, this is for you
- Without egg white — shake wet only, thinner, clearer, the sweetness of the liqueur comes through more strongly
Frequently Asked Questions
Is the Butter Scotch Sour a whisky cocktail?
No. The base is butterscotch liqueur, a sweet liqueur with a caramel note. Scotch Whisky does not appear in this recipe. The name only plays with the English word butterscotch.
Does the drink really need egg white?
Yes, for the dense foam. Without egg white, you still get a decent Sour, but the liqueur tastes cloying. Pasteurized egg white from a bottle works, fresh egg white froths more firmly.
Why no ice in the glass?
The foam should remain stable. In the Coupe glass without serving ice, the foam holds. In the tumbler with ice cubes, it collapses after a few sips.
Which butterscotch liqueur should I use?
One that tastes of caramel and butter candy, not artificial vanilla. Brands don’t matter, the sweetness does: that’s why use 3 cl lemon juice against 5 cl liqueur and only 1 cl maple syrup.
