A celebration of incoming spring (while you’re still stuck in the heart of winter) – this rich, garden herb whiskey sour was made with the pagan cross-quarter festival of Imbolc in mind.
1.5oz Glendalough Double Barrel Irish Whiskey (or the Irish Whiskey you have to hand)
1oz Oat Milk
1oz Egg White
0.5oz Rosemary & Thyme Infused Honey Syrup*
1tsp Fig Jam
3 dashes Black Lemon Bitters
Pre-chill a small coupe or Nick & Nora glass. Add ingredients to a shaker, reverse dry shake (HARD), double strain. Garnish with grated nutmeg.
*Rosemary & Thyme Infused Honey Syrup: Add equal parts honey and water to a low heat and a small bundle each of thyme and rosemary. Heat and stir until honey is entirely liquid. For stronger flavour, remove from heat and leave to infuse for 30 mins.
