A drink that combines Scottish Whisky with French Brandy and sweet raspberry – smoky, fruity and lightly creamy thanks to the egg white. The combination of lemon juice and soda water gives it a sprightly freshness that balances the heavy alcohol. Perfect for anyone who loves Whisky but doesn’t want to drink it neat.
And this is what you need for the Out of the Glen
2 cl Blended Scotch Whisky
1 cl Brandy
2 cl lemon juice (freshly squeezed)
1 cl cane sugar syrup
2 cl raspberry syrup
1 egg white (fresh, room temperature)
soda water (to top up)
The key to success
The egg white must be *dry-shaken* – i.e. without ice – otherwise it will curdle and the foam will become lumpy. If you don’t want to use raw egg, use 1 cl pasteurised egg white from a bottle or replace it with 0.5 cl aquafaba (chickpea water). The raspberry syrup should be homemade or high-quality – cheap syrups make the drink sticky. Scotch Whisky with a light smokiness (e.g. Islay character) works best, but a mild blend will do if you would miss the smoke.
Variations
- Out of the Glen (herbal) — Replace the raspberry syrup with 1 cl elderflower syrup and add 2 fresh mint leaves. Lightly press before dry-shaking to release the aromas.
- Out of the Glen (tropical) — Replace the Brandy with 1 cl dark rum and the raspberry syrup with 2 cl passion fruit syrup. Optionally garnish with a slice of pineapple.
Frequently asked questions
Can I make the drink without egg white?
Yes, but the drink loses its creamy texture and appears thinner. Alternatively stir in 0.5 cl cream or coconut milk – this adds some body, but no foam.
Why does my drink taste soapy?
This happens if the egg white is shaken for too long or with too much force. Dry-shake only until frothy (approx. 15 seconds), not longer.
Can I replace the Scotch Whisky with Bourbon?
Yes, but the character changes: Bourbon is sweeter and less smoky. Then replace the cane sugar syrup with 0.5 cl to balance the sweetness.
