Campfire Sour

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Campfire Sour ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Blended Scotch whisky	45 ml	4.5 cl	1.5 oz	3 parts
Peated Single Malt Scotch Whisky	15 ml	1.5 cl	0.5 oz	1 part
Toasted Marshmallow SyrupSource suggests this bottle (not required): MONIN Toasted Marshmallow Syrup	15 ml	1.5 cl	0.5 oz	1 part
Lemon Juice	22.5 ml	2.3 cl	0.8 oz	1.5 parts
Egg White	15 ml	1.5 cl	0.5 oz	1 part
Salt	1 pinch	—	—	—
Marshmallow	1 piece	—	—	—

Garnish: Exactly one small plain toasted marshmallow on one very short unbranded pick at the rim

1. 01

   Pre-chill one clear coupe, toast exactly one small plain marshmallow, and place it on one very short unbranded pick.

2. 02

   Measure the blended Scotch, peated single malt, toasted-marshmallow syrup, lemon juice, and egg white into a shaker. Add only the merest pinch of salt, the source's alternative to three drops of saline.

3. 03

   Add solid cold ice, seal the shaker firmly, and shake hard for 10–12 seconds.

4. 04

   Strain the mixture back into the empty shaker and dry-shake without ice to emulsify a smooth fine foam.

5. 05

   Fine-strain into the chilled coupe, then spray a restrained mist of peated whisky over the foam.

6. 06

   Set the single toasted marshmallow pick neatly at the rim and serve without flame, smoke, or another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.