There are Scotch Sours, and then are are Scotch Sours! These are the tops, and go back to my days in Le Pigalle Restaurant in the mid-60's where I discovered them. They were created by owner, Panos, one of the loves of my life. Be sure to make these with only top-quality ingredients.
Serves: 4

1/3 cup fresh lemon juice
1 teaspoon powdered sugar
2 ounces good Scotch whisky
1/2 ounce Cointreau
Dash Grand Marnier
Cracked ice

Combine all ingredients with the cracked ice in a cocktail shaker; cover and shake well. Pour mixture into a large cocktail glass and serve.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved