Blended Malt Scotch Sour with Coconut and Absinthe
A summery Scotch cocktail combining blended malt whisky with coconut syrup, fresh lemon, egg white foam, and a hint of absinthe for a refreshing twist. This cocktails-inspired cocktails & drinks ready in about 7 minutes blends blended malt Scotch whisky, coconut syrup, fresh lemon juice into a quick blender drink — a fast breakfast, a pre-workout pour, or an afternoon energy boost, with nothing to wash up but the pitcher. Each serving lands at about 210 calories and feeds 1, so it works as a grab-and-go breakfast, a post-gym refuel, or a snack that holds you to the next meal. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 oz blended malt Scotch whisky
- 0.75 oz coconut syrup
- 0.75 oz fresh lemon juice
- 0.5 oz curaçao liqueur
- 1 large egg white
- 0.25 oz absinthe
- as needed ice cubes
- 1 (for garnish) lemon twist
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pour 2 oz blended malt Scotch whisky, 0.75 oz coconut syrup, 0.75 oz fresh lemon juice, 0.5 oz curaçao liqueur, and 1 large egg white into a cocktail shaker without ice.
- Step 2: Dry shake vigorously for 20 seconds to emulsify the egg white and create a frothy texture.
- Step 3: Add ice cubes to the shaker until two-thirds full, then add 0.25 oz absinthe.
- Step 4: Shake again vigorously for 15 seconds until the mixture is well chilled and frothy.
- Step 5: Strain into a chilled coupe glass and garnish with a lemon twist on the rim.
Frequently asked questions
How long does Blended Malt Scotch Sour with Coconut and Absinthe take to make?
Total time is about 7 minutes (7 min prep + 0 min cook). Almost all of that is prep — once everything is in the blender it is under a minute to smooth. Portion the fruit into freezer bags ahead so mornings are just dump-and-blend.
How do I store leftover Blended Malt Scotch Sour with Coconut and Absinthe?
Smoothies are best within a few minutes of blending, but they keep in a sealed jar in the fridge for up to 24 hours — fill it to the top so there is no air gap and shake before drinking, since separation is normal. For longer storage, freeze in an ice-cube tray and re-blend with a splash of liquid. Never reheat.
Can I substitute ingredients in Blended Malt Scotch Sour with Coconut and Absinthe?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blended Malt Scotch Sour with Coconut and Absinthe for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blended Malt Scotch Sour with Coconut and Absinthe?
Cocktails cocktails & drinks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
