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.
