Ingredients
- 52.5 mlJapanese whisky
- 22.5 mlLemon juice
- 15 mlMaple syrup
- 15 mlEgg white (pasteurised)
Method
- 1Select and pre-chill a COUPE GLASS.
- 2Prepare garnish of aromatic bitters.
- 3SHAKE all ingredients with ice and strain back into shaker.
- 4DRY SHAKE (without ice).
- 5FINE STRAIN into chilled glass.
- 6Garnish with a mist with aromatic bitters spayed over cocktail.
Styles
CitrusySours (citrus)
