By Mixology Events
Add all ingredients into your Boston glass and shake vigorously for 10-15 seconds, until the tin is very cold.
Strain the contents of the shaker into a rocks glass filled with cubed ice.
Garnish with a lemon wheel and cocktail cherry. Enjoy!
This tiki-inspired twist on a whisky sour, adds orange juice and orgeat—an almond flavoured syrup—to the usual whisky and lemon juice, and forgoes the egg-white traditionally included in a whisky sour.
This makes for a wholly different drinking experience, adding a citrusy sweetness and a rich nutty flavour to this already fantastic cocktail.
The Eastern Sour is a great all round cocktail, combining the fruity accessibility of tiki cocktails with the grown-up complexity of whisky, this combination is a match made in heaven. For those planning a tiki style menu for their mobile bar hire, and wanting to offer an alternative to rum this would make a great addition to your selection.
The Eastern Sour balances the depth of whisky with the light tropical sweetness of orange and almonds and is a great fruity option for those planning a whisky based menu. Whisky is a delicious spirit but it doesn’t always appeal to everyone, the Eastern Sour is a great way to showcase this liquor’s versatility and does a good job of converting those less enthused by the spirit.
For those planning to serve the Eastern Sour you may want to consider including its famous cousin, the original Whisky Sour, this drink forgoes the orange juice and orgeat and classically includes egg white to give the drink a creamy and silky texture. For those wanting to provide an egg-free version of this cocktail, aquafaba (the starchy water from a can of chickpeas) is a fantastic vegan alternative for thickening cocktails, or if you wish to forgo the foam entirely the drink is just as delicious without it.
If you’re planning a tiki based menu for your bar hire, the Eastern Sour would go brilliantly alongside some more classically flavoured, rum-based tiki drinks and is a good lower ABV alternative to the often potent tiki cocktails. Some other popular tiki options include the Mai Tai and the Hurricane; a long, fruity mixture of 3 different rums, citrus and passionfruit.
If you’re interested in serving the Eastern Sour as part of your cocktail menu and would like to know more about what drinks would accompany it well, make sure to speak to your event organiser about your options, or check out some other whisky based, tiki style and sour style cocktails from our list.
This tiki spin on a whisky sour was created by tiki-titan and chief instigator of island vibes, Trader Vic himself.
Legend has it, the drink was created to celebrate a new branch of Trader Vic’s which opened in 1975 in Toronto, on the east coast of Canada—hence the name.
The idea to create a special sour for the opening of each new Trader Vic’s location was common practice, with Trader Vic also creating the London Sour (exchanging bourbon for Scotch) for the opening of his London location in 1965, and the Munich Sour (using cognac) for the bar’s Munich launch in 1972.
Myths & Legends
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Ingredients & Equipment
- 50ml Bourbon
- 35ml Orange Juice
- 25ml Lemon Juice
- 12.5ml Orgeat
- 2-3 Dashes Angostura Bitters
- Lemon Wheel and Cocktail Cherry to Garnish
- Hawthorne Strainer
- Mexican Elbow
- Rocks Glass
- Cubed Ice
- Take your Boston glass or small tin
- Using your jigger to measure, add the bourbon, orange juice and orgeat to the shaker
- Using your Mexican elbow and your jigger to measure, squeeze 25ml of lemon juice and add it to the shaker
- Add 2-3 dashes of Angostura bitters to the shaker
- Fill your shaker with cubed ice and seal with the Boston tin or lid
- Shake vigorously for 10-15 seconds, or until your tin is very cold
- Fill your rocks glass with cubed ice
- Use your Hawthorne strainer to strain your cocktail into the glass
- Garnish with a lemon wheel and a cocktail cherry
- Serve and enjoy!
LEARN TO MAKE
This serve certainly packs a considerable punch. Pick up all the skills required to make this not-so-subtle summertime showstopper on one of our range of 100% interactive cocktail making classes.
We pride ourselves on ensuring that each of our attendees has as hands-on an experience as possible, and that no one spends very long standing around watching and not doing. Each student will get to use their own bar station, high-quality equipment and ingredients, and there will never be more than 4-5 people to a bar at any one time.
We run public versions of our sessions every Friday and Saturday in the purpose-built studios at our permanent home and sister company in Shoreditch, TT Liquor. Click here to see our full range of classes.
For larger groups of six or more students, we offer the option to take things private. Our classes are fully portable, and we are able to set ourselves up efficiently and professionally in a wide variety of locations and settings across the capital, the UK, and beyond. You name the location, and we’ll endeavour to make it happen.
If all this has sparked your curiosity, give one of our dedicated event organisers a call on 020 8003 7982. They’ll happily talk you through your options, and answer any questions you may have about both our mobile and in-house cocktail making classes.
A not so typical tiki, the Eastern sour features no rum or tropical fruits, not even any coconut cream.
To give this drink the fresh island taste it needs it should be made with fresh juice where possible, it has the added benefits of some of the spicy, oakiness from the bourbon.
We recommend using a good bourbon like Makers Mark or Buffalo Trace.BAR HIRE PAGE