A twist on the classic sour, using our white rye spirit with a hint of anise from the absinthe.
Add a few drops of absinthe to the glass and rinse. Add all other ingredients to a cocktail shaker, add ice and shake really really hard for at least 2 mins. The long hard shake has to be intense to emulsify the egg whites. Then strain in to a Coupette or Cocktail glass. Add a few drops of bitters on top
Glass: Coupette Garnish: Atomised bitters Method: 2min shake, strain.
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