Strawberry Balsamic Whisky Sour

Ingredients

• 2-3 drops of Peychaud/Angostura bitters

• 60 ml Bourbon whisky

• 40-50 ml strawberry Balsamic shrub

• 20 ml egg white

For strawberry Balsamic shrub 

• 200 g fresh strawberry

• 150 g castor sugar

• 80 ml Balsamic vinegar.

Method

Add all ingredients into a cocktail shaker.

First do a "dry shake" without ice, then do a "wet shake" and shake well.

This is done to ensure you get a beautiful egg white foam.

Strain into a glass with ice.

And finally garnish with a slice of dried strawberry.

For strawberry Balsamic shrub 

Macerate the strawberries first. In order to do so coat the strawberries in castor sugar and muddle them until all the juice is released. Can use a muddler or your hands, and do this until the mixture is nice and glossy.

Then add to heat on a very low flame and let it lightly simmer for a few minutes. Do not boil.

Take the mixture off the heat and let it come back to room temperature and then add in the Balsamic vinegar. We do this so that the vinegar doesn't evaporate due to the heat.

Let this steep and infuse for 24 hours.

Fine strain the mixture and discard all the pulp. The beautiful liquid left behind is your strawberry shrub.

You can safely keep the shrub refrigerated and use it for up to 2 weeks.