Based on the classic whisky sour, this Bulleit twist is made decadent with ruby port.
RECIPE
- 50ml Bulleit Bourbon
- 25ml Lemon juice
- 15ml Sugar syrup
- 25ml Ruby Port
- 25ml pasteurised egg white or 1 fresh small egg white
- Lemon wedge
- Rocks glass
- Cubed ice
PREPARATION
- Add the Bulleit, lemon, sugar and egg white to a cocktail shaker and shake hard to mix
- Strain into an old-fashioned glass full with ice
- Gently float the port on the surface
- Garnish and serve
Alcohol content: 19.1g per serve.