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Sarsfield Sour

20 Jan 2013

A variation on the whiskey sour. The elderflower and freshly squeezed grapefruit give the drink a floral bite, the peychauds bitters add a hint of sophistication and complexity, while the use of egg white and a hard shake ensure a silken velvety mouthfeel. Minimal ingredients and methods allow the light yet oaky character of The Wild Geese Rare Irish Whiskey to develop on the palate – hence straight up and minimal garnish.

  • 50ml The Wild Geese Rare Irish Whiskey
  • 15ml Freshly squeezed grapefruit juice
  • Dash Peychauds bitters
  • 10ml Elderflower cordial
  • 20ml Pasteurised egg white

Shake all ingredients with ice and strain into a chilled cocktail glass. Dot 3 drops of bitters on top.

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