A Ginger Lemon- Gingerbread Sour | Glenmorangie
Whisky
Difficulty
Detail

A Ginger Lemon- Gingerbread Sour

A fun, festive and spicy twist on a classic whisky sour.

Ingredients.

Glenmorangie Lasanta
Gingerbread syrup
Vanilla syrup 
Lemon syrup
Angostura bitters
Bittermens Xococatl Mole Bitters
Egg White

  • The Lasanta
  • Difficulty:Medium

Quantities.

50ml (2oz) Glenmorangie Lasanta
10ml (1/3oz) Gingerbread syrup
10ml (1/3oz) Vanilla syrup 
20ml (2/3oz) Lemon syrup
2 dashes of Angostura bitters
3 drops ofBittermens Xococatl Mole Bitters
10ml (1/3oz) Egg White

Method.

Pour all the ingredients into a cocktail shaker. Fill the shaker with cubed ice and shake for 10-15 seconds. Strain into a chilled rocks glass over cubed ice. Garnish with a ginger biscuit dipped in white chocolate.

Made With.

The Lasanta

Presentation

Our rich, sweet storm of flavour.

In every corner of the world, the setting of the sun is magical, mused Dr Bill, our Director of Whisky Creation and an inveterate traveler. This whisky is Dr Bill’s attempt to bottle the magic of sunset, with its endless horizon of reds, oranges and purples.

Lasanta begins with our giraffe-high stills, which yield a deliciously delicate and fruity spirit. Next, we mature it in bourbon and sherry casks for 12 years, transforming it into a mouth-watering odyssey bursting with rich spiciness and sun-drenched sweetness. It radiates with raisins, honeycomb and chocolate-covered hazelnuts lightened by cinnamon breezes. Each time you watch the sunset, you see something different – this is how it is to drink Lasanta.