Cocktail

Winnebago

Sam Ross & Death & Co.

Coupe Glass

Ingredients

1 oz

Arran 10 Year Single Malt Scotch
1 oz

Appleton Estate 15 Year
0.5 oz

Ginger Syrup

scant
0.5 oz

Honey Syrup

scant
1 tsp

Giffard Crème de Cacao White
1 whole

Egg White
2 dashes

Bittermens Xocolatl Mole Bitters

for garnish
2 dashes

Angostura Aromatic Bitters

for garnish

Instructions

Combine the Scotch, rum, ginger syrup, honey syrup, crème de cacao, and egg white in a shaker. Dry shake vigorously without ice to emulsify the egg white. Add ice and shake again until well-chilled. Double strain into a chilled coupe glass. Create two parallel lines across the foam using the Xocolatl mole bitters and Angostura bitters, then drag a toothpick through the lines to form a "W" pattern.

About

A creative riff on Sam Ross's Penicillin that pairs single malt Scotch with aged Jamaican rum, balanced with ginger and honey syrups, white crème de cacao, and a frothy egg white crown decorated with a "W" pattern in bitters.

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