Miss-is-sippin’
Glass used:
2 oz bourbon 1 oz black currant tea syrup 3/4 oz fresh lime juice Dash of homemade apple bitters Egg white Chill rocks glass and discard ice before pouring cocktail. Combine all ingredients in a Boston shaker — first dry shake (shake without ice), then add ice and shake a second time (this will increase the body of the drink). Strain cocktail into previously chilled rocks glass and garnish with fresh cracked black pepper.
Courtesy of Graham Racich, The Refinery of Vancouver.