Japanese Maple

Serve in a Coupe glass...
1¾	fl oz	Japanese blended whisky
¾	fl oz	Freshly squeezed lemon juice
½	fl oz	Maple syrup
½	fl oz	Pasteurised egg white

Display recipe in:

How to make:

DRY SHAKE (without ice) all ingredients. SHAKE again with ice and fine strain into chilled glass.

Garnish:

Mist with Angostura

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.

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