If you want to enjoy the familiar flavours of a whisky sour, but want something a little different, try this bittersweet cocktail by Bearface's master blender Andres Faustinelli. Made with Angostura bitters, Bearface Triple Oak, maple syrup, all topped with egg white foam, this drink highlights the rye-like and rich whisky.
Recognized for its unusual finish--ex-bourbon charred American Oak barrels, French Oak ex-wine barrels from Mission Hill Family Estate and a 3-year-old, air-dried virgin Hungarian Oak--Bearface Triple Oak recently took home the Best New Whisky award as well as a Gold Medal for Excellence at the Canadian Whisky Awards in Victoria, B.C.
Pour whisky, bitters, maple syrup and lemon juice into a large size shaker tin. Then, in a smaller tin, add an egg white. Add one ice cube to each, cap and seal your tins and dry shake for 10 seconds. Uncap, add more ice, recap, seal and shake hard for 10 to 12seconds.
Open and strain through a double strainer into a chilled glass. Garnish with bitters.
