Taylor-Made Cocktail Of The Week: Glasgow Kiss Sour

by Logan Herlihy


Some of the best drinks are the ones that have a good story behind them. As a professional bartender, I’m also basically a professional salesman. Anyone can sell you a pint, but it takes a little bit of silver-tongued loquaciousness to get someone to upgrade and fork out $20 for a cocktail. That’s why I love when bars I work at have a good theme, and why I especially love drinks that have a good story behind them. The “Hemingway Daiquiri” for instance is an easy sell, simply because it automatically makes people feel like they’re sharing a round with Ernie. But I also love creating my own little concoctions that have been inspired by different events or people I’ve met over the years, and that’s exactly what this cocktail is.

The Scottish have got to be some of the nicest, friendliest, drunkest people on the planet, and I’ve yet to meet one I haven’t liked. Based on my experience, it seems every person born in Scotland is born in Glasgow. Though this might simply be a coincidence, I would wager it’s mostly because the Scottish are delightfully full of (insert four letter word here). Don’t get me wrong, it’s fine because it makes for amazing banter, and no one has better banter than a Scotsman, but it also gave me an idea. A drink that’s fun and exciting but not quite exactly what it seems to be… Meet the Glasgow Kiss Sour.


One of the best ways to make something new and exciting is to add a little spin to an old classic, and it doesn’t get much more classic than a Whiskey Sour. With that in mind (and with my Scottish friends serving as the inspiration), I created a modern twist on this that I think will be something everyone can enjoy. As with most sours we have just four main ingredients… our liquor, lemon or lime juice, sugar syrup and egg white. Plus the little extra you put in to make it great… and in this case that will be Buckfast Tonic Wine and Maraschino Cherries soaked in whiskey. Here’s what you’ll need:

– A nice Scottish Whiskey. I prefer a blend for this drink with a nice balance and a great affordable blend is Monkey Shoulder
– Lemon or lime juice. Normally for a Whiskey Sour I would recommend lemon, but with this particular drink the extra punch from the lime is a nice touch
– Plain sugar syrup (1/2 oz per drink)
– Egg whites (pre-made is probably easier if you’ve never cracked egg whites before and you’ll need 1 oz per drink)
– Buckfast Tonic Wine. This is essential because nothing else quite tastes like “Bucky”
– Maraschino Cherries. Opt for the big jar.
– Normal cocktail making equipment (shakers, strainers, etc.)


– Put the cherries (without the juice) in a large cup or glass
– Depending on the size of the glass and the number of cherries, fill up with 2 parts Whiskey, 1 part Buckfast and 1 part Maraschino cherry juice
– Give it a little mix and place in the fridge for at least 24 hours to allow the mix to infuse with the cherries


– Make sure all your ingredients are set out and ready to go (juice squeezed, cherries prepped, egg whites ready)
– For this cocktail, you want to use a nice see-through highball glass (6-8 oz capacity)


In an empty shaker add the following:
– 2 oz Scottish Blended Whiskey (Monkey Shoulder)
– 1 oz lime juice (or lemon if you prefer)
– 1 oz egg white
– 1/2 oz gumme (sugar syrup)

– Firstly shake the drink, firmly closing the lid and shaking for 10-15 seconds
– Remove the lid, add ice, then proceed to shake for a further 15-20 seconds
– Double strain over ice into your highball glass
– Next, pour 1/2 oz of Buckfast into a separate shot glass. Slowly and carefully pour over the top of the drink to create a “Bucky Float” and the two should stay relatively separated.
– Finally, add your soaked Maraschino Cherries as you desire. Instagram that bad boy and enjoy.

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