The Whisky Sour first appeared in print in 1862 in The Bartender’s Guide by Jerry Thomas, but its roots go back even further. Sailors once mixed whisky with citrus to prevent scurvy, and once ashore, the drink evolved into the refined cocktail we know today. Ballantine’s brings a modern twist to this classic, offering a range of recipes that highlight the versatility of their signature Scotch.
Celebrate National Whisky Sour Day with Ballantine’s
17 July 2025
Every year on August 25th, whisky lovers around the world raise a glass to the timeless Whisky Sour, a cocktail that has stood the test of time for over 150 years. This National Whisky Sour Day, there’s no better way to honor the occasion than ith Ballantine’s, a Scotch whisky brand known for its smooth character and bold flavor.
Meet Ballantine’s: A Legacy of Blending Excellence
Founded in 1827 by Scottish grocer George Ballantine, Ballantine’s began as a small grocery store in Edinburgh that quickly gained a reputation for quality wines and spirits. George’s passion for excellence led him to begin blending his own whiskies, a bold move that would shape the future of Scotch whisky.
By the late 1800s, Ballantine’s had grown into a respected name in the whisky world, even earning a Royal Warrant from Queen Victoria in 1895, a mark of prestige that still defines the brand today.
Ballantine’s is now one of the world’s best-selling Scotch whiskies, known for its smooth, balanced blends crafted from a unique selection of single malts and grain whiskies sourced from all four of Scotland’s whisky regions: Speyside, Highlands, Islay, and Lowlands.
From the iconic Ballantine’s Finest to limited editions and experimental blends, the brand continues to innovate while staying true to its roots. Under the guidance of Master Blender Sandy Hyslop, Ballantine’s remains a symbol of craftsmanship, character, and staying true to your own taste.
3 Ballantine’s Whisky Sour Recipes to Try
Classic Whisky Sour
Ingredients:
- 50 ml Ballantine’s Finest
- 20 ml fresh lemon juice
- 20 ml sugar syrup
- 15 ml egg white (or aquafaba for a vegan version)
- 3 dashes Angostura bitters
- Ice
Instructions:
- Fill a rocks glass with ice and set aside.
- In a shaker, combine all ingredients with ice.
- Shake vigorously for 20 seconds.
- Strain into the prepared glass.
- Add 3 dashes of bitters on top for aroma and balance.
New York Sour
Ingredients:
- 50 ml Ballantine’s Finest
- 25 ml fresh lemon juice
- 12.5 ml sugar syrup
- 12.5 ml egg white
- 20 ml red wine (to float)
- Ice
Instructions:
- Shake all ingredients except the red wine with ice.
- Strain into a rocks glass filled with ice.
- Gently float the red wine on top by pouring it over the back of a spoon.
- Let it settle for a layered effect.
Grapefruit Whisky Sour Highball
Ingredients:
- 50 ml Ballantine’s Finest
- 100 ml pink grapefruit soda (or mix grapefruit juice, soda water, and sugar syrup to taste)
- Ice
- Grapefruit wedge for garnish
Instructions:
- Fill a highball glass with ice.
- Pour in Ballantine’s and top with grapefruit soda.
- Stir gently and garnish with a grapefruit wedge.
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