War Pigs Whiskey
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.