The Whisky Native Cane Sour
Most sours hit hard. Myrlèmon keeps the whisky’s character but softens its heat with sugarcane and wild citrus. There’s no syrup, because the liqueur does that job.
Ingredients
| 30ml | Bourbon or Whisky |
| 30ml | Myrlèmon |
| 20ml | Fresh Lemon Juice |
| 1 | Egg White (or Aquafaba for a vegan option) |
Garnish
- Three drops of aromatic bitters and a dried lemon myrtle leaf
The Serve
- Chill a rocks glass or coupe.
- Shake all the ingredients hard without ice.
- Add ice and shake again until the shaker is frosty.
- Strain into the glass.
- Drop the bitters onto the foam and swirl them into a pattern.
In the glass
Deep amber under a thick white head. Silky on the lips, then warm whisky, then a bright sherbet finish.
Textured, golden and light on its feet.