The Castle Sour is a whiskey sour with an Irish twist, crafted by Belfast native and Prohibition Beverage Director Jim McCourt in Charleston, SC.
Made with vanilla Irish whiskey, clove syrup, lemon and egg white, McCourt explains, “The Irish whiskey works well in this as it is strong enough to shine through, but the subtle notes of honey and caramel are still noticed. The nutmeg adds some nose to the cocktail.”
With its rich flavors and festive spirit, the Castle Sour is the perfect cocktail to enjoy leading up to St. Patrick’s Day, whether sipped at Prohibition or made at home.
Check it out below!
Castle Sour
by Jim McCourt – Beverage Director / Prohibition – Charleston, SC
Ingredients
- 2 oz. 2 Gingers Whiskey
- ¾ oz. Clove Syrup*
- 1 oz. Lemon Juice
- 1 Egg White
- Nutmeg, grated, for garnish
Preparation
- In a cocktail shaker with ice, add whiskey, syrup, lemon juice, and egg white.
- Shake until frothy.
- Then, pour into Double Old-Fashioned glass filled with ice.
- Grate nutmeg on top.
- Serve immediately.
*Clove Syrup
Ingredients
- 4 oz. White Sugar
- 4 oz. Water
- 6 Whole Cloves
Preparation
- Bring to a simmer in a sauce pan, cover and take off heat.
- Allow to cool, strain and bottle.
