BLiS Barrel Aged Fish Sauce
Recipe courtesy of Joe's Wines and Liquor, Memphis
2 oz Corsair Quinoa Whiskey
1/4 oz Meyer Lemon Juice
1/2 oz St Elizabeth's Allspice Dram
1/4 oz Blis Bourbon Barrel Aged Fish Sauce
2 dashes homemade Benton Bacon Bitters
1 dash Fee Brothers Aztec Chocolate bitters
one egg white
Zest the lemon then cut it in half to juice.
In a shaker combine whiskey, lemon juice, dram, fish sauce & bacon bitters.
In a separate dry shaker add the egg white.
Put the top on it & shake the living daylights out of it. This is called a "dry shake" & is used to emulsify the egg white & get it creamy almost a meringue.
Add ice to the booze-filled shaker, add the emulsified egg white, shake thoroughly to combine. Pour into an iced tall collins glass, top with sparkling wine, lemon zest, chocolate bitters, & rosewater.