Garnish:
Mist with Angostura
How to make:
DRY SHAKE (without ice) all ingredients. SHAKE again with ice and fine strain into chilled glass.
| 1 3/4 fl oz | Japanese blended whisky |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Maple syrup |
| 1/2 fl oz | Pasteurised egg white |
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Review:
This excellent Japanese whisky-based sour is balanced with maple syrup.
History:
Created in 2009 by Damian Windsor at The Roger Room, Los Angeles, USA.
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