Coffee Whisky Sour

by Gavin Yeung

Caffeine and alcohol are always a good idea separately, and an even better idea together. Simply take a drip bag and pour blended scotch through the grinds either once or twice, depending on how strong you like your coffee, and shake with the usual ingredients. Add one bar spoon of olive oil for extra creaminess in the final product.

50ml Coffee-infused scotch whisky
25ml Simple syrup
20ml Lemon juice
Bar spoon olive oil
1 Egg white

Dry shake all ingredients without ice. Add ice to shaker and shake again. Serve in a Nick & Nora glass and garnish foam with Angostura bitters.