Garnish:
Dust with grated liquorice
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1/4 fl oz | Liquorice liqueur |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Pasteurised egg white |
| 1 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Liquorice dramatically changes the classic Sour, working harmoniously with the Scotch. I have also tried with bourbon and the result is not nearly so pleasing.
History:
Created in 2006 by Tony Conigliaro at Shochu Lounge, London, England.
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