Enjoy this classic whiskey sour revisited by Bulleit Bourbon, with apple juice and 'Frenchies' mustard.
Recipe
- 50ml Bulleit Bourbon
- 1 Bar spoon of 'Frenchies' mustard
- 25ml Lemon juice
- 100ml Apple and Ginger juice
- 5ml Sugar
- 50ml Egg white
Preparation:
- Add all ingredients in a shaker
- Dry shake first to emulsify the egg whites
- Add ice and shake vigorously
- Strain over a rocks glass filled with cubed ice.
Alcohol content: 15.8g per serve