UVA's Frost on Top cocktail

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

Image for UVA's Frost on Top cocktail

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, especially when you have friends over.

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.