Smoky Whisky Sour

Serve in an Old-fashioned glass...
1	fl oz	Lagavulin 16 Year Old Islay Single Malt Scotch Whisky
1	fl oz	Dewar's 12 Year Old 'The Ancestor' blended Scotch whisky
1	fl oz	Freshly squeezed lemon juice
¾	fl oz	Maple syrup
1	dash	Angostura Aromatic Bitters
½	fl oz	Pasteurised egg white

Display recipe in:

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into ice-filled glass.

Garnish:

Lemon zest twist & Angostura bitters drawn across foam

Comment:

Islay single malt and maple syrup add a distinctive smoky character to this otherwise classic Scotch Whisky Sour.

About:

Created in November 2014 by yours truly (Simon Difford) at the Cabinet Room, London, England.

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