Serve in a
Coupe glassGarnish:
Mist with Angostura
How to make:
DRY SHAKE (without ice) all ingredients. SHAKE again with ice and fine strain into chilled glass.
| Japanese blended whisky | |
| Freshly squeezed lemon juice | |
| Maple syrup | |
| Pasteurised egg white |
Comment:
This excellent Japanese whisky-based sour is balanced with maple syrup.
About:
Created in 2009 by Damian Windsor at The Roger Room, Los Angeles, USA.
