Honey Whisky Sour
Glass: Coupe
Ingredients:
2 oz Park Banff Whisky
2 oz Chamomile syrup (Bring 1 tbsp dry chamomile tea, 1 cup of water and 1 cup of sugar to a simmer. Take off heat and steep for 5 mins. Cool before use)
1 oz Lemon
1 oz egg whites
Instructions:
Put all ingredients into a Boston shaker and dry shake (without ice)
Add ice to shaker and shake again for 12-15 seconds
Double strain into coupe glass
Garnish: Dried rose petals