Talisker's Tempest

Ingredients

• 50 ml Talisker Port Ruighe
• 20 ml Demerara syrup
• 15 ml Lemon juice
• 2 dashes Angostura bitters
• 1 Egg white

Method

1. Add all the ingredients to a cocktail shaker
2. Dry shake without ice for 30 seconds to emulsify the egg white
3. Add ice and shake vigorously for another 15 seconds
4. Double strain the mixture into a chilled coupe glass

Served with a side of smoked sea salt for the rim