Whisky sour, the best oyster


Preparation info

  • Per drink / for


    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

This dish is one of the biggest hits at the restaurant.


Whisky sour

  • 50 ml Jameson whisky
  • 25 ml lemon juice
  • 15


For one serving, add all the ingredients except the ice to a small shaker tin. Fill the large shaker tin with ice. Combine the two and shake until condensation forms on the outside of the tin. Strain and pour into a tumbler glass over ice.

Place the granita ingredients in a pot over medium heat to melt the purée and dissolve the sugar. Simmer over low heat until the mixture has reduced