This ice cream stuff sounds daring! My suggestion would be to use a floral non peated scotch such as a Glenmorangie. I'm thinking La Santa or Nectar Dor.
For a whisky Sour here is a recipe I use for a Scotch Holiday Sour:
Lowland Holiday Scotch Sour
1 1/2 oz McClelland’s Lowland Scotch
3/4 oz cherry liqueur
1/4 oz sweet vermouth
1 oz fresh lemon juice
1/2 egg white
Shake in iced cocktail shaker & strain
Serve in a cocktail glass
Add lemon wedge for garnish
Last edited by Arctic Wolf; 05-14-2010 at 02:52 AM.