War Pigs Whiskey

War Pigs Whiskey Ingredients

• 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
• Splash rosewater
• Sparkling Wine
• one egg white

War Pigs Whiskey PRocess

• 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.

Recipe courtesy of Joe's Wines and Liquor, Memphis
Photo representational