1 egg white
¼ cup (60ml) Lot No. 40 whisky
2 tbsp (30 ml) lemon juice
4 tsp (20 ml) charred orange and clove syrup
1 tsp (5 ml) unpasteurized apple cider vinegar
pinch espresso powder
- Place egg white in a cocktail shaker and shake vigorously until foamy. Add remaining ingredients except espresso powder. Shake vigorously and strain into a chilled white wine glass. Top with a pinch of espresso powder and serve immediately.
- To make CHARRED AND CLOVE ORANGE SYRUP: Cut oranges in half and barbecue until golden. Muddle grilled oranges in a large container to release the juices. Strain into a 4 cup (1 L) glass container and add 4 cups (1 L) 60/40 sugar water after straining. Stir in 10 cloves, cover and refrigerate for 24 hours. Strain again and refrigerate. Can be stored in the refrigerator up to 1 month.