Name: The Ballad of Cat Ballou
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 37.5 ml Whiskey - Tennessee whiskey; 12.5 ml Vermouth di Torino; 35 ml *Special ingredient #1 (see above); 25 ml Lemon juice (freshly squeezed); 15 ml Pasteurised egg white (or aquafaba); Soda (club soda)

Serve in a

Collins glass

Garnish:

Edible flowers & dehydrated peach dust. Drink should be accompanied by an antomiser of homemade edible rose & peach perfume

How to make:

SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into ice-filled glass. TOP with soda.

Special ingredient #1: Homemade Peach and clove liqueur
Roast peach stones (that are left over by the kitchen) and add with cloves to a combination of overproof white rum and high proof vodka and leave to infuse for 36 hours. Separately, made a peach iced tea from teabags cold infused for 24 hours. Blend the two infusions together with sugar and peach juice.

1 1/4 fl oz	Daddy Rack Tennessee Whiskey
5/12 fl oz	Vermouth di Torino
1 1/6 fl oz	*Special ingredient #1 (see above)
5/6 fl oz	Lemon juice (freshly squeezed)
1/2 fl oz	Pasteurised egg white (or aquafaba)
Top up with	Thomas Henry Soda Water
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Read about cocktail measures and measuring.

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History:

Created in 2016 by Joshua Ramsay at The blackbird, Edinburgh for Jack Daniel’s Tennessee Calling competition. This drink is named after Jane Fonda’s western cowgirl.

Nutrition:

One serving of The Ballad of Cat Ballou contains 109 calories.

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.