Fragrant rosemary, fresh ginger and bright lemon come together in this elegant twist on a whisky sour. The ginger adds warmth without overpowering, the rosemary brings a subtle savoury note, and Thomson's exceptional Two Tone Whisky ties it all together.
Ingredients
- 60 ml Thomson Two Tone Whisky
- 20 ml lemon juice
- 15 ml Simple Sugar Syrup
- 6–8 thin slices fresh ginger (about a heaped teaspoon, finely sliced)
- 1 large egg white
- 1 fresh rosemary sprig (plus extra for garnish)
Method
- Add the ginger slices and simple syrup to a shaker.
- Gently muddle just until the ginger releases juice (avoid pulverising — that brings bitterness and heat).
- Add the rosemary sprig – lightly clap it once or twice (or give it a very gentle press).
- Add whisky, lemon juice and egg white.
- Dry shake hard for 15–20 seconds.
- Add ice and shake again until well chilled.
- Fine strain into a chilled coupe glass.
- Garnish with a rosemary sprig.
