COMMISSIONED BY A MODERN, UPMARKET BRITISH BRASSERIE.
A crisp winter sour with aromatic and floral heat.
THE CUSTOM COCKTAIL
Jamesons, cold brewed camomile tea, Sichuan peppercorn and ginger syrup, fresh pineapple and lemon.
HOW TO FINISH?
Shake hard with egg white and served over cubed ice.
Garnished with a slice of ginger and a few Sichuan peppercorns.
WHAT’S THE STORY?
Super-smooth Jameson whisky upgraded with fresh citrus. The fresh syrup brings warm ginger heat and a gentle tingle from the Sichuan. All made silky with the egg white.