A whisky sour built around Six Barrel Soda's Yuzu & Mānuka Leaf Syrup. The yuzu brings bright aromatics and the mānuka adds a herbal backbone, creating a layered whisky sour with lots of depth.
Ingredients (makes 1)
- 60ml single malt whisky
- 25ml Yuzu & Mānuka Leaf Syrup
- 15ml fresh lemon juice
- 15ml egg white (or aquafaba for a vegan version)
- 6 ice cubes, for shaking
- 1 lemon peel, for garnish
Method
- Add the whisky, syrup, lemon juice, and egg white to a shaker without ice.
- Shake hard for about 15 seconds to build the egg white foam.
- Add the ice cubes and shake again, hard, for 15–20 seconds until well chilled.
- Double-strain (fine mesh strainer over the shaker's built-in strainer) into a chilled coupe or rocks glass, so the foam comes out smooth and clean.
- Twist the oils from the lemon peel over the top and rest it on the rim (or drop it in.) Let the drink sit for a minute before serving.