Recipe by Danilo Bozovic
- 1 3/4 oz. Harleston Green Scotch
- 3/4 oz. Black Tea infused Amaro Montenegro
- 3/4 oz. Demerara Syrup
- 3/4 oz. Fresh Squeezed Lemon Juice
- 1 Egg White
Preparation: Harleston Green Scotch & Black Tea Infused Amaro Montenegro shaken with Fresh Lemon Juice, Demerara Syrup, Raw Egg White & dashes of Old Fashioned Bitters. Served up.
Garnish: Old Fashioned Bitters & Freshly Grated Nutmeg
Glassware: Coupe Glass
The first written mention of Scotch whisky is in the Exchequer Rolls of Scotland, 1495 where a friar by the name of John Cor was the distiller at Lindores Abbey in Newburgh. In the honor of such a historic place, Newburgh Sour was born. A delicious balance of the vibrant, earthy light-to-medium body whisky is accompanied by Black Tea infused Amaro to bring forward the sweet herbal, spice and earthy notes of the whisky. Inspired by the great tradition Tea has in the English culture, it was an ingredient suited perfectly to be paired with Harleston Green Scotch whisky.The dryness and the tannins of the tea are a good carrier of the character which a Scotch whisky accompanied by Demerara sugar, to bring out the depth of the spirit. The Fresh Lemon Juice really wakes up the cocktail with the egg white which gives it that last touch of dry finish, depth and the complete umami.