Ingredients

2oz of 10 Torr Vacuum Distilled Grand Reserve Port Finished Whiskey
.5oz Giffard Apricot Liqueur
.75oz Fresh Lemon Juice
.75oz Simple Syrup
1 Egg White

Technique

Combine all ingredients except the egg white into the larger side of your weighted shaker tin set. Then add the egg white into the small side of the weighted shaker tin. Pro Tip: Always separate your Egg White from your other ingredients, that way if you get a shell or yolk in it, you don’t taint the other ingredients and can start with a new egg white. Now for the dry shake, add a couple of ice cubes, cap and shake vigorously for 12-14 Seconds, to create an emulsion and that foamy goodness (make sure you have a good seal, it creates pressure and can be messy if you don’t). Uncap the tin and add a scoop of ice and shake it vigorously again. Then use a Hawthorne strainer to pour through a fine mesh strainer to capture any ice chips into a chilled Nick n Nora Glass. Drop a few drops of bitters into the foam and drag a toothpick through them to make a fun design.