Glass:

Serve in a Sour or Martini/Coupette glass

Ingredients:

[edit]

1 1⁄2 oz	Blended Scotch whisky
1⁄2 oz	Torabhaig Peated Single Malt Whisky
1⁄2 oz	Monin Toasted Marshmallow Syrup
3⁄4 oz	Lemon juice (freshly squeezed)
1⁄2 oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Egg white replacement (vegan)
3 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

Prepare:

1. Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
2. Prepare garnish of peated whisky (in atomiser) and skewered toasted marshmallow.

How to make:

3. SHAKE all ingredients with ice and strain back into shaker.
4. DRY SHAKE (without ice) to emulsify.
5. FINE STRAIN into chilled glass.

Garnish:

6. Spray surface with peated whisky and garnish with skewered marshmallow.

Allergens:

Recipe contains the following allergens:

• Egg white (pasteurised) - Eggs

Strength & taste guide:

View readers' comments

Alcohol content:

• 1.3 standard drinks
• 16.25% alc./vol. (16.25° proof)
• 18.3 grams of pure alcohol

• More Anytime cocktails
• More Barbeque cocktails
• More Sours (citrus) cocktails

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.