UVA's Frost on Top cocktail

A simple frothy cocktail with whisky, Aperol, sherry, orgeat, lime juice and bitters.

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Named after American poet Robert Lee Frost, this cocktail by UVA's award-winning bar manager Sabrine Dhaliwal features Forty Creek whisky, Aperol, Nutty Solera Sherry, and Bittered Sling Lem-Marrekech bitters. An egg white ties the ingredients together and give a smooth texture to the drink, It's so easy to make, you can whip one up any night of the week.

1 oz. Forty Creek whisky
1/2 oz. Aperol
1/2 oz. Nutty Solera Sherry
1/2 oz. orgeat syrup
3/4 oz. lime juice
3 dashes Bittered Sling Lem-Marrekech Bitters

Combine all ingredients into a cocktail shaker and dry shake to emulsify the egg white.

Pour into a coupe glass and serve.