Whiskey Sour Cocktail

A blend of Bulleit Bourbon, organic citric acid and Toschi liquid sugar

66289

this cocktail is a great way to enjoy fine whiskey and perfect to serve at dinner parties. Rich Bulleit Bourbon meets the typical flavour of lemon for a refreshing whisky cocktail.

Bulleit Bourbon | Organic Citric Acid | Toschi Liquid Sugar | 100 ML | 23% VOL.

Hand-mixed in Italy with the best spirits from all over the world

We’ll take you home or wherever you like, with a high quality and exciting tasting experience. Treat yourself or give someone you love a wonderful sensory moment. Our cocktails are created by top mixologist Patrick Pistolesi and produced in entirely recyclable packaging .

The history of cocktails: Whiskey Sour

Whisky sour is thought to have been created by the Englishman Elliott Stubb in Peru. In 1872, he landed in the port of Iquique (part of Peru at the time) and opened a bar. Here, he experimented with different aperitifs, eventually mixing the native ‘limon de pica’ with whisky and sugar, creating a perfect mix between Anglo-Saxon style and the South American fruit. In actual fact, this cocktail was already mentioned in Jerry Thomas’s famous book ‘How to Mix Drinks: The Bon-vivant's Companion’ (1862) albeit with a slightly different recipe. Despite its steel soul, whiskey sour is an embracing, seductive cocktail with a clear, precise flavour, with the caramelised, smoky aromas of bourbon refreshed by the aromatic charge of the lemon.

3 steps to the Perfect Cocktail in 1 minute

1. SHAKE

Choose your favorite NIO Cocktail and have a glass full of ice ready. Shake the pack.

2. TEAR OFF THE CORNER

Just pinch and tear the coloured corner upwards to open, no need to remove it from the paper sleeve.

3. POUR OVER ICE

Pour into the glass and let stand for a minute for the perfect serve... enjoy in good company.