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50ml whisky or bourbon
35ml lemon juice
1 tbsp sugar syrup
2 dashes Angostura Bitters
½ egg white†
Put 50ml whisky or bourbon, 35ml lemon juice, 1 tbsp sugar syrup, 2 dashes Angostura Bitters and ½ egg white† in a shaker filled with ice. Shake well and strain into a coupe.
† Always use Lion-marked eggs in recipes containing raw or partially cooked eggs. For more guidance, see foodstandards.gov.uk
This recipe was first published in November 2020.