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Sweet Peat

🥃
0

Shake Japanese Whisky, Hakushu 12 Hakushu 12, Pedro XiméNez Sherry, Maurin Quina, Egg White with ice. Strain into a coupe.

In a peculiar dream, I found myself facing a challenge to create a cocktail using scotch and sherry. The Sweet Peat emerged from that imaginative quest.

Method
Shaken
Glass
coupe
Difficulty
Medium
Flavor Profile
Bitter
Creamy
Herbal
Sweet

Ingredients

Servings:
1
Your bar: 0/5
Egg White
1
Angostura Bitters
6 drops
Garnish
Japanese Whisky, Hakushu 12 Hakushu 12
45 ml
Pedro XiméNez Sherry
15 ml
Maurin Quina
8 ml
🌾 Contains gluten🥚 Contains egg🍷 Contains sulphites

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Instructions

  1. Combine everything but the bitters in a shaker and give it a vigorous dry shake without ice.
  2. Next, add ice to the mixture and shake well.
  3. Pour the contents through a strainer into a cold coupe glass.
  4. Top off by swirling Burlesque Bitters gently using a toothpick.

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